Tuesday, January 28, 2014

Recipe: Black bean and Chesnut Chilli

First time I tried making this it was an utter disaster. I tried making the recipe with dried black beans, which to be fair I had soaked overnight, but cooked the chilli mixture for like 2 hours and the beans were still well hard! After plating up, and having a few forkfuls, the boyfriend apologised for not liking the texture and went and got a kebab! Oh dear! So yes, I tried this recipe again using tinned black beans and it was lovely. Sometimes recipes need a little tweaking, just because it isn't perfect the first time doesn't mean you should give up on it. Very healthy this one, and a vegan recipe if you use vegetable stock instead of chicken stock

Black Bean and Chestnut Chilli (serves 3)
3 tins black beans, drained and rinsed
Large handful fresh coriander, chopped
1 tsp asafoetida
1 tbsp z’atar
1 tsp smoked paprika
3 bay leaves
½ tsp mixed herbs
¼ tsp hot chilli powder
400ml chicken stock
200g cooked peeled chestnuts (whole)
1 rounded tsp flour, mixed with a little water
Salt, pepper and sugar to taste

2 large ripe tomatoes
3 tbsp chopped fresh coriander
½ tsp lemon juice
Salt, pepper and sugar to taste

1. Put all the chilli ingredients in a saucepan (except the flour mixture) and cook on a medium heat, stirring occasionally for 25 minutes. Combine the salsa ingredients together in a mixing bowl and set aside.
2. Add the flour mixture to the chilli and cook for a further 2/3 minutes, stirring often, until mixture is thickened. Season to taste and serve the chilli with the tomato salsa, and brown rice if desired.

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