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READY IN

15 mins

COOKING TIME

10 mins

PREP TIME

5 mins

SERVES

Serves 4

ingredients

  • 3 tbsp extra virgin olive oil
IN STOCK
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 1 heaped tablespoon tomato puree
  • 2 tsp Artisan Mallorquín Mild Paprika, Tap de Cortí
OUT OF STOCK
  • 1 tsp Artisan Mallorquín Hot Paprika, Cirereta
IN STOCK
  • ½ tsp sea salt
IN STOCK
  • Ground black pepper
  • 1 jar Brindisa Sofrito Tomato Sauce
IN STOCK
  • 1 jar Brindisa Navarrico Black Beans
IN STOCK
  • 100g Mahon cheese
IN STOCK
IN STOCK

Method:

  1. Warm the olive oil in a frying pan and gently fry the onion and garlic over a low heat until soft.
  2. Add the tomato puree, both paprikas, the salt and a generous grind of pepper and gently fry for 2 minutes, adding a little more oil if necessary.
  3. Pour in the sofrito sauce, add a little water to the jar, swirl around, and pour into the pan.
  4. Drain the black beans and rinse under a cold tap. Add to the pan and simmer for a couple of minutes.
  5. Spoon the beans into warm pitta bread, top with guacamole and salsa, add a slice of Mahon and garnish with fresh coriander.

ingredients

  • 3 tbsp extra virgin olive oil
(each)
IN STOCK
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 1 heaped tablespoon tomato puree
  • 2 tsp Artisan Mallorquín Mild Paprika, Tap de Cortí
OUT OF STOCK
  • 1 tsp Artisan Mallorquín Hot Paprika, Cirereta
IN STOCK
  • ½ tsp sea salt
IN STOCK
  • Ground black pepper
  • 1 jar Brindisa Sofrito Tomato Sauce
IN STOCK
  • 1 jar Brindisa Navarrico Black Beans
IN STOCK
  • 100g Mahon cheese
IN STOCK
IN STOCK
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