• 2 Red Peppers
  • 2 Yellow Peppers
  • 550ml water
  • 300g Buckwheat
  • 2 red onions
  • 4 cloves of garlic
  • 1 green chilli
  • 2 tins Black Beans
  • 1tsp cumin
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1 large pot creme fraiche
  • oil (vegetable or olive)
  • vegetable stock cube/pot
  • 120g cheddar


  • STEP 1
    Roast the peppers: remove the seeds and then chop the peppers into chunks about 2cm square. Put them on a baking tray and drizzle with a little oil. Roast in the oven at 220c for around 15 minutes until slightly crispy on the edges
  • STEP 2
    Cook the Buckwheat: Boil the water in a large saucepan and add the stock cube/pot. Stir to dissolve and then add the buckwheat. Return it to the boil and then cover with a lid. Cook on medium heat for 10 minutes. Remove from the heat and leave to one side with the lid on.
  • STEP 3
    Prepare the vegetables: Finely chop the red onion. Peel and grate the garlic (or use a garlic press). Halve the green chilli lengthways, remove the seeds and finely chop. Drain and rinse the black beans in a colander
  • STEP 4
    Cook the beans: Heat a tbsp of oil in a frying pan on medium heat. Add the onion and cook for about 5mins until soft. Add the garlic, chilli, cumin, paprika and cinnamon and cook for about 1 minute. Add the black beans and season with salt and pepper.
  • STEP 5
    Remove the lid from the buckwheat and fluff up with a fork. Combine with the black bean mixture. Add the roasted peppers and stir through half the creme fraiche.
  • STEP 6
    Tip the mixture into an ovenproof dish and top with the cheese. Place in the top of the oven and bake until the top is crisp - about 10 minutes. Serve with a dollop of creme fraiche.

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