Spicy Beans With Creamy Cashew Cheese Sauce and Crispy Potato Wedges
[Vegan]

For the Spicy Beans:

1. Firstly roast the peppers by chopping them into quarters then charring them on a griddle pan or large frying pan. Add a little oil then cook on a medium heat turning every few minutes until all sides are soft and charred. Set aside when done.
2. Add the oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and spices and fry for 30 seconds more.
3. Add the tomatoes, peppers, water, tomato purée to the pan and cook on a low heat for 25 minutes.
4. Add the beans, salt, black pepper and optional maple syrup to the pan and simmer for a further 5 minutes

For the Cashew Cheese: 

1. Blend all the ingredients until smooth and creamy.

For the Potatoes: 

1. Preheat the oven to 350°F.
2. Cut the potatoes into irregular wedges.
3. Add the potatoes to a roasting tray then toss to coat them on olive oil, garlic powder, paprika & salt. Roast for aprox 40 minutes until crispy on the outside.

To Serve:

1. Top the spicy beans with the potatoe wedges and drizzle with Cashew cheese sauce.