Saturday, March 20, 2010
Recipe: Black Bean Chilli
Have been having rather a few cravings for mexican food lately. I noticed that there aren't many actual "mexican" or TexMex restaurants around anymore. You get spanish tapas restaurants, and we have a Las Iguanas in Bath- but apparently Las Iguanas uses South American rather than just Mexican cuisine. This is a very filling, and moreish vegetarian slow cook chilli, i served this with rice and warm tortilla wraps.
This recipe was published in "Take a Break's My Favourite Recipes" Magazine, and also won me £50!
Black Bean Chilli (serves 4) 67p per serving (without garnish ingredients!)
325g dried black beans (soaked over night)
3 tbsp extra virgin olive oil
1 white onion, diced
150g celery, diced
150g carrot, diced
2-3 cloves garlic, crushed
1 tsp thyme
2 tsp cumin
1 tsp paprika
½ tsp mild chilli powder
1 tsp sugar
Salt and pepper
3 bay leaves
1200ml vegetable stock
2 tbsp chopped fresh coriander, leaves and stems
Spring onion, coriander, sour cream, and grated cheddar for garnish.
1. Sweat the onion, garlic, celery and carrot in the olive oil on a medium heat for about 10 minutes.
2. Drain the black beans from their soaking water, and add to the pan with all the ingredients except the coriander and garnish ingredients. Cook covered on a medium heat for 1 hour.
3. Add fresh coriander, and cook for a further 15 minutes uncovered- or until the sauce is thickened and the beans are nice and soft.