Serves: 4 – 5
Preparation time: Approx. 15 minutes
Cooking time: Approx. 1 hour


2 Lyons Coffee Bags No3
150ml boiling water
1 onion (red or white), diced
2 tsp coconut, vegetable or olive oil
2 carrots, peeled and roughly chopped
2 cloves garlic, finely chopped
1 small stick celery, sliced
½ red pepper, roughly chopped
½ yellow pepper, roughly chopped
1 tsp ground cumin
1 tbsp chipotle chilli paste
2 tsp muscovado sugar
1x 400g chopped tomatoes
2x 400g black beans in water, drained
1 vegan vegetable stock cube*
Black pepper
3 vine tomatoes, halved horizontally

To serve:
Cooked wholegrain rice or quinoa
1 avocado, peeled and diced
1 lime, cut into wedges
Few sprigs coriander
Vegan natural yoghurt (optional)


  1. Pour the boiling water into a measuring jug then add the Lyons Coffee Bags and stir. Leave to cool, gently squashing the bags every now and then.
  2. Heat the coconut oil in a large pan and fry the onion and carrots over medium heat for 3-4 minutes. Add the garlic, celery and peppers and fry for another 2 minutes.
  3. Add the cumin, chipotle paste, sugar, chopped tomatoes and black beans. Crumble in the stock cube and season with black pepper. Stir then bring to a gentle simmer for 30 minutes.
  4. Squeeze the coffee bags again then discard them and pour the coffee into the pan. Stir then place the tomato halves on top of the casserole. Cover with a lid and cook over a low heat for a further 20 minutes, taking care not to break up the tomato halves.
  5. Peel and chop the avocado and squeeze over a little lime juice. Serve the casserole in a bowl, with the avocado on top, a wedge of lime, and cooked quinoa or wholegrain rice on the side. Sprinkle with a little fresh coriander, then spoon on a dollop of vegan yogurt if desired.

* Make this dish gluten free by using a gluten free stock and chilli paste
* For extra spice and smoky flavours, add a little more chipotle paste