Mexican Breakfast Beans with Paleo Super Seeded

Ingredients

• 1 medium onion, finely diced
• 3 cloves garlic, finely diced
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon garam masala
• 1 teaspoon smoked paprika
• Pinch dried chilli flakes (plus more if desired)
• 2 x 400g tin chopped tomatoes
• 1 1/2 cups water
• 2 x 400g tin black beans, drained and rinsed
• 400g tin chickpeas, drained and rinsed
• 1 tablespoon tamari or soy sauce
• Olive oil for sautéing
• Sea salt and cracked black pepper

To serve:

• Toasted Paleo Super Seeded (2 pieces per person)
• Poached eggs (2 per person)
• Sliced avocado
• Finely diced red onion
• Cherry tomatoes
• Fresh coriander

Instructions

1. Heat a generous glug of oil in a sauté pan over a medium heat. Add the onion and cook until translucent and tender.
2. Add the garlic and cook, moving frequently, for a further minute.
3. Add the spices and give these one minute to “wake up” and become fragrant. Add the remaining ingredients and bring to a boil.
4. Reduce to a simmer and cook for 25-30 minutes until the sauce has reduced and thickened, stirring often to prevent it sticking to the bottom of the pan. Add more water if the sauce has dried up too much and season to taste.
5. Serve hot and top with poached eggs,  sliced avocado, cherry tomatoes, a sprinkle of red onion and coriander alongside your toasted Paleo Super Seeded. Your Mexican beans can be stored in the fridge in an airtight container for up to 4 days. Will freeze brilliantly for up to 6 months.