Black Bean Chilli

Fucking amazing chili. Spicy for those who don't often eat chilli. I'm starting to find it quite mild... it really is worth investing in the proper chillies for this recipe (www.coolchile.co.uk) as they really make this dish. Think smoky, with a warming and complex 'heat' from the chillies and you've got this chilli. It is also incredibly cheap if you have the correct spices in your cupboard- when I make this I only have to buy beans, onions and tomatoes. :)

This can be made into a soup if you water it down, however it is also thick enough to be used as a main course. Try serving it with rice, on a baked potato is very good, I've also had this on toast and in a lasagna. Its really good if you ladle the chilli ONTO the cheese, as then it melts and goes stringy and cheesey when you get to the bottom....yum yum yum Fritters would also be good but I have yet to eat this with fritters. I have also in the past whipped up a simple Orange and Avocado Salad, dressed with squeeze of fresh lemon and lime juice. This really balances out the flavours in the chili.

A recipe from my much-beloved 'The Greens Cookbook'.

Makes 2 litres;

185g Black Beans, soaked overnight

1 Bay Leaf

4 tsp cumin seeds

4 tsp oregano

4 tsp paprika

1/2 tsp cayenne pepper

1 Negro/Ancho Chili to make chili powder, or 2-3 tablespoons chili powder

3 tablespoons groundnut or corn oil

3 medium yellow onions, diced into 5mm squares

4 cloves of garlic, roughly chopped

1/2 tsp salt

675g tomatoes- skinned, seeded, chopped and juice reserved

(using tinned tomatoes is easier but if you have the time grill fresh tomatoes to really play up to the smoked flavour in this chili

1-2 tsp chopped chipotle chili

1 tablespoon rice wine vinegar

4 tablespoons chopped corriander

Garnishes-

Cheese (smoked cheese is best)

Diced Green chillies, roasted, peeled, diced

Creme Fraiche/Sour Cream

Corriander

Sort through the beans and remove small stones. Rinse well, cover generously with water and leave to soak overnight. (Or use a pressure cooker, be wary of over-cooking however.)

Next day, drain beans- cover with fresh water by 5cm and bring to the boil with a bay leaf. Leave to simmer and prepare the other ingredients.

Heat a small heavy frying pan over a medium heat. Add the cumin seeds, when they begin to colour add the oregano. Shake the pan frequently to avoid burning the herbs. When the fragrance is strong and robust remove from the heat and add the paprika and cayenne pepper. The peppers will only need a few seconds to toast- the heat from the pan will suffice. Grind herbs to make a coarse powder.

Preheat the over to 190c/gas mark 5. To make the chili powder put the dried ancho or negro chili in the oven for a few minutes to dry it out. Cool it briefly and remove the stem, seeds and veins from inside the chili. Tear the pod and grind into a powder.

Heat the oil in a large pan and saute the onions over a medium heat until the soften. Add the garlic, salt, ground herbs and chili powder and cook for a further five minutes.

Add the tomatoes and their juice and a teaspoon of the chipotle chili (or however much pleases you best). Simmer this for 15 minutes; then add the (drained) beans and, if required, enough water so the beans are covered by 1.5cm water.

Continue cooking until the beans are soft -an hour or longer- make sure the beans are amply covered with water.

When cooked, taste and add more chipotle chili if desired. Season to taste with the vinegar, additional salt and the chopped coriander. At this point I have also added the zest and juice of a lime. Lime and chili work together very well in my opinion. :)

Garnish as you please, I normally miss out the other chilies and serve with the cheese, cream and coriander. This is because I can't find the poblano chillies directed by the recipe.