There’s something about the name ‘black pepper ketchup’ that conjures up images of rustic cajun spices, flame grilled bbq’s and finger licking sauciness… luckily, these beans live up to their name!
While you probably won’t be eating them with your fingers, they do have that rustic cajun, saucy goodness, that might just tempt you to dip your finger in.
However, unlike traditional black pepper ketchup’s, this version is completely sugar free (woohoo!).
To be frank, you don’t actually need to add sugar to make a good ketchup. Tomatoes have ample sweetness on their own, especially if they’re picked when juicy and ripe.
But to ensure these black beanz have a truely “authentic” ketchup flavour, aka sweet and spicy, I added some natural sweetness by way of grated beetroot, which also gives these beanz a beautiful vibrant hue.
Smoked paprika and apple cider vinegar round off the ketchup flavour, and I’ve given a range of quantities for the black pepper so you can adjust to your taste. Likewise with the chilli, it’s completely optional for those who like it extra spicy!
To serve, pile these saucy black pepper ketchup beanz on top of your favourite toast or crusty bread, and serve with a side of baby spinach for extra goodness. Alternatively, for a completely sugar/carb free option, pile them up on top of a bed of spinach instead.
When should you eat these saucy beanz….? That’s entirely up to you! They’re delicious for breakfast, lunch or dinner, and make fantastic leftovers the next day. Enjoy!
Black Pepper Ketchup Black Beans with Beetroot
Makes: 2 to 3 servings
Prep time: 10 minutes Cook time: 20-30 minutes
2 Tbsp avocado, macadamia or coconut oil
1 red onion
1 red capsicum
6 cloves garlic
70g tomato paste (1 heaped Tbsp)
1 can chopped tomatoes
1 cup grated fresh beetroot
1 Tbsp smoked paprika
1 tsp chilli powder (optional)
1 to 2 tsp freshly ground black pepper (to taste)
1/2 tsp pink Himalayan salt
1/4 cup apple cider vinegar
1 can black beans
2 large handfuls baby spinach
crusty bread or paleo toast
Prep ahead by peeling and grating the beetroot and chop the onion finely.
Heat the oil in a large fry pan on medium heat, add the onion to the pan and stir occasionally to avoid sticking. While the onion is cooking, deseed and chop the capsicum into cubes, then add to the pan. Crush the garlic and add to the pan, stirring well to combine. Add the tomato paste and stir to combine.
By now the onion and capsicum should have softened and be cooking away nicely. If need be, add a little water to the pan to loosen any juices from the bottom and turn the heat down to a simmer.
Add the beetroot, tinned tomatoes, paprika, chilli (if using), pepper and salt, stir well to combine, then add the apple cider vinegar.
Drain and rinse the black beans and add to the pan. Because the beans have already been cooked you just need them to heat through. You should have a very vibrant red, saucy mixture. If it’s looking too thick at any stage simply add a little water, and if it’s looking way to watery just leave it to simmer a little longer.
Serve these black pepper ketchup beans on top of toast, in a bowl with a side of crusty or for a carb free option, serve them on a bed of baby spinach.