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Two Bean Chilli | Dinner Diary
ketherian wants to cook this
4
American
Dinner
- 4 tbsp olive oil
- 2 red chillies, roasted, de-seeded and pulped
- 4 garlic cloves, roasted and then pulped
- 1.5 tsp ground cumin
- 3/4 tsp ground coriander
- 3/4 tsp chipotle chilli powder
- 3/4 tsp ground cinnamon
- 3/4 tsp smoked paprika
- Glass red wine
- 1 large onion, finely chopped
- 600ml beef stock
- 400g tin chopped tomatoes
- 2 tbsp tomato purée
- Salt and pepper
- Bay leaf
- 500g mixed beans
- 1 tsp cocoa powder
Roast the chillies and garlic in the oven for about 30 minutes, on 190 degrees, before removing from the oven leaving to cool down. Remove the seeds from the chilli and squash together with the garlic.
Boil the (soaked overnight) beans for 20 minutes and then rinse well.
Grind the coriander and cumin together in a mortar and pestle and transfer to a bowl, mix with the chilli powder, cinnamon and paprika.
Soften the onions with some salt, add the garlic and chilli pulp to the softened onions and let it cook together for a couple of minutes. Into this mixture, add the powdered spices and cook for a further couple of minutes. Deglaze with some red wine and allow the alcohol to cook out.
Next, add the stock, tomatoes, tomato puree, the bay leaf and season. I left this to bubble together without the beans for a few minutes, mostly because they hadn’t finished cooking but it did give me the opportunity to squash everything together so there weren’t any lumps. Add the beans, bring to the boil, reduce the heat and simmer for an hour and a half. Add the cocoa powder and cook for just a few more minutes.
Boil the (soaked overnight) beans for 20 minutes and then rinse well.
Grind the coriander and cumin together in a mortar and pestle and transfer to a bowl, mix with the chilli powder, cinnamon and paprika.
Soften the onions with some salt, add the garlic and chilli pulp to the softened onions and let it cook together for a couple of minutes. Into this mixture, add the powdered spices and cook for a further couple of minutes. Deglaze with some red wine and allow the alcohol to cook out.
Next, add the stock, tomatoes, tomato puree, the bay leaf and season. I left this to bubble together without the beans for a few minutes, mostly because they hadn’t finished cooking but it did give me the opportunity to squash everything together so there weren’t any lumps. Add the beans, bring to the boil, reduce the heat and simmer for an hour and a half. Add the cocoa powder and cook for just a few more minutes.
Beans
