Spicy, Citrusy Black Beans Recipe
Serves 3 @ 3 ladles each as a soup - but you could use less and serve it with rice as a chilli con carne stylee
Ingredients
- 500g dried black beans (I used turtle beans but you can use black eyed beans or whatever you fancy) (You can also use tinned beans if you like but obviously you'll need much less, probably about 3-4 x 400g tins)
- 1.25 litres water
- 1 tbsp dried oregano
- 3 bay leaves
- 3-4 sage leaves
- 2 tsp salt
- 1 onion, chopped
- 1 bell pepper, chopped
- 4-5 cloves garlic, crushed
- 2 tbsp Encona chili sauce (plus extra to taste)
- 2 tsp chipotle paste (plus extra to taste) (
0.5 syn per tsp)
- 1 tbsp cumin seeds, milled/crushed
- 120ml freshly squeezed orange juice (
2 syns)
- Juice of 1 lime
- 2 tbsp white wine vinegar
- Chopped fresh coriander, to garnish
Method
- Soak beans overnight if they're dried
- When ready to cook: put beans in a large pan. Add 1.25 litres water, oregano, bay leaves and sage. Bring to the boil, reduce heat and simmer until beans are soft but not quite done (about 30 min +)
- While beans are cooking, fry onions and peppers until soft.
- Add chilli sauce, chipotle paste, cumin and garlic and stir fry until spices are fragrant.
- Remove bay and sage leaves and discard. And onion mix and salt to beans and cook for an hour until thickened.
- Add half the orange juice and simmer
- Adjust chilli at this point – you may or may not want to add more chilli paste. (I added an extra tbsp Encona chilli sauce and a tsp chiptole paste)
- Just before serving, add remaining orange juice, lime juice,
vinegar and season to taste. Garnish with chopped fresh coriander.
(Adapted from recipe here:
Spicy, Citrusy Black Beans Recipe | Simply Recipes)
Reminded me of eating something covered in batter from the chippie! They're REALLY filling, I ate three with a big salad so one HEX. I was stuffed after 2 tbh 
:8855:
