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Posts Tagged ‘Black Beans’

Beef & black bean chilli

We’re forever trying new chillies and this one has become the current favourite. Great for feeding a crowd and it tastes even better if cooked the night before. It’s also worth using dried black beans though you have to soak them overnight. If you’re using tinned beans make sure you buy Mexican black beans rather than fermented black beans used in Chinese dishes.

Wine Suggestion: an easy choice here, juicy and red. We chose a Primitivo from Puglia in Italy, the Biancardi Ponteviro which had a wonderful depth of brambly fruit and a hint of menthol freshness. A really good Zinfandel from California (Ridge I’m looking at you, but there are a number of others) would be a good alternative if that’s easier as it’s the same grape.

Chunky Beef & Black Bean Chilli – serves 6

  • 200g dried black beans, soaked overnight
  • olive oil
  • 2 large onions, chopped
  • 3 cloves of garlic, crushed
  • 2 green chillies, seeded and finely chopped
  • 750g beef shin, trimmed and cubed
  • 3 tbsp tomato purée
  • 2-3 tbsp chipotle paste/chipotle chillies in adobo sauce
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 cinnamon stick
  • ½ tsp dried oregano
  • 500ml beef stock
  • 2 tbsp malt vinegar
  • 2 tbsp dark brown sugar
  • 2 x 400g tins of cherry tomatoes
  • sour cream (to serve)
  • tortilla chips (to serve)
  • cooked basmati rice (to serve)

FOR THE GUACAMOLE:

  • 2 avocados, peeled & stoned
  • 1 small red onion, finely chopped
  • 1 red chilli, finely chopped
  • a good pinch of ground cumin
  • 2 limes, juiced
  • a handful of coriander, chopped

Put the soaked pans into a saucepan and cover with cold water. Bring to a fast boil and cook for 30 minutes. Drain & rinse.

Heat 2 tbsp olive oil in a wide casserole dish, add the onions and cook until soft and golden. Add the garlic and chilli and keep cooking for another minute, then scoop out onto a plate.

Heat another tbsp of oil in the same dish and use to brown the meat in batches. When all the meat is browned put it all back into the dish and add the onion mixture, the tomato purée, chipotle paste, spiced and dried oregano. Cook for a minute, then add the stock, vinegar, sugar and tined tomatoes. Season, stir well and bring to the boil. Reduce the heat to a very gentle simmer, cover with a tight lid and continue to cook for 2½-3 hours or until  the meat is very tender.

To make the guacamole, mash the ingredients roughly together with a generous pinch of salt.

Serve the chilli with the guacamole, sour cream, tortilla chips and basmati rice.

(Original recipe by Janine Ratcliffe in BBC Olive Magazine, October 2013.)

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Lamb, beer & black bean chilli

We are forever trying new chilli recipes in an effort to find the best one. Most of them end up fairly similar to be honest but this one was deliciously different and therefore a suitable dish to serve up to friends who also cook their own versions.

Wine Suggestion: we often think the wine used to cook a dish is a good match and in this case the beer used would work, especially if you’ve used one with character and a bit of body. Alternately a good Languedoc or Roussillon (southern French) wine makes a good match. If you prefer white wine there are some great Grenache blanc or Grenache gris wines – try the Roc des Anges “Llum” for an amazing textured and savoury white or the Domaine Gayda’s Grenache Gris Selection which is richer and full of round, seductive fruit. If you prefer red then seek out a bottle of Chateau Saint Jacques d’Alba Minervois for a velvety, deep and satisfying drop.

Lamb, beer & black bean chilli – serves 6

  • 4 tbsp olive oil
  • 750g shoulder of lamb, cubed
  • 1 large onion, roughly chopped
  • 4 garlic cloves, crushed
  • 2 green chillies, deseeded and chopped
  • ½ tbsp ground cumin
  • 2 x 400g tins tomatoes
  • 600ml lager
  • 1 tbsp tomato purée
  • 1 tbsp soft dark brown sugar
  • 3 tsp dried oregano
  • 2 x 400g tins black beans, drained and rinsed
  • juice of ½ – 1 lime
  • 3 scallions, finely chopped
  • 2 tbsp chopped fresh coriander
  • sour cream/Greek yoghurt
  • avocado
  • grated Lancashire/Wensleydale/Cheddar cheese

Heat the oil in a flameproof casserole and brown the lamb in batches until well coloured on all sides, then remove and set aside. Add the onion to the pan and cook until golden, then add the garlic and chillies and cook for a couple of minutes more. Add the cumin and cook for a further minute. Return the lamb to the pot along with the tomatoes, lager, tomato purée, sugar, oregano and lamb, season well and bring to the boil.

Reduce the heat immediately to a very gentle simmer and cook, uncovered, for 1½ – 2 hours or until the lamb is tender. Stir in the beans halfway through.

Taste, then add the lime juice, scallions and coriander, then taste again. Season as needed and serve with soured cream, slices of avocado and grated cheese.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)

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Chipotle roast pork with black bean salsa

We often pick up a pork fillet at the butcher’s as they are cheap and versatile.  Make the salsa before you start cooking the pork so the flavours have time to develop.

Chipotle Roasted Pork with Avocado & Black Bean Salsa – serves 4

  • 2 pork tenderloins/fillets, about 250-350g each
  • 1 tsp coarse sea salt
  • 1 tsp chipotle paste
  • ½ tsp olive oil

FOR THE SALSA: 

  • ½ small red onion
  • 2 limes
  • 1 red chilli
  • few coriander sprigs
  • 1-2 tbsp olive oil
  • 1 ripe but firm avocado
  • ½ x 400g tin black beans, drained and rinsed
  • 1 spring onion

Prepare the pork by removing the sinew from the surface. Cut each fillet in half.

Mix the salt, chipotle paste, olive oil and some freshly ground black pepper in a small bowl. Rub the marinade all over the pork pieces. Leave in the fridge to marinate for at least half an hour, or up to a few hours.

Heat the oven to 170ºC/gas mark 3.

Put a non-stick frying pan over a medium heat, brown the pork evenly all over. Transfer to a roasting tin and roast in the oven for 20-25 minutes or until cooked but still juicy. Test by inserting a skewer into the thickest part for 10 seconds, then rest it on your inner wrist; it should feel hot.

Remove from the oven and leave to rest for 5 minutes before carving on the diagonal into 7-8mm thick slices. Spoon the salsa onto a platter and top with the pork.

TO MAKE THE SALSA: 

Peel and finely dice the red onion and put into a bowl. Finely grate the zest from one of the limes and squeeze the juice from both. Add the lime zest and half the juice to the onion, saving the rest for seasoning at the end.

Cut the avocado into even dice and thinly slice the spring onion. Coarsely chop the coriander leaves.

Stir the avocado, black beans, spring onion, and coriander into the onion and lime mixture. Stir in the olive oil and season well with salt and more lime juice if needed. Leave to stand for 30 minute for the flavours to develop.

(Original recipe from Leith’s How to Cook, Quadrille Publishing, 2013.)

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Tasty veggie chilli which is also healthy and low-fat. Really nice flavours.

Black bean chilli – serves 4-6

  • 2tbsp olive oil
  • 4 garlic cloves, finely chopped
  • 2 large onions, chopped
  • 3 tbsp sweet pimenton (Spanish paprika) or mild chilli powder
  • 3 tbsp ground cumin
  • 3 tbsp cider vinegar
  • 2 tbsp brown sugar
  • 2 x 400g cans chopped tomatoes
  • 2 x 400g cans black beans, rinsed and drained
  • serve with: crumbled feta, chopped scallions, avocado chunks or soured cream

Heat the oil in a large pot and fry the onions and garlic for about 5 minutes or until almost soft. Add the pimenton and cumin and continue cooking for another few minutes before adding the vinegar, sugar, tomatoes and some seasoning. Cook for 10 minutes. Add the beans and cook for another 10 minutes. Serve with rice and your choice of extras.

Wine Suggestion: As this is so healthy you might decide to have a glass of water. If you decide to treat yourself you could try a Zinfandel or a Grenache which which will complement the spicy flavours without being too tannic or heavy.

(Original recipe from BBC Good Food)

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Easy, tasty, low-fat, cheap, hearty… need we say more? We had carrots and celery that needed used so we added more than the recipe suggests – it was a good idea!

Black bean and chilli soup – to serve 2 

  • 1 onion chopped
  • 2 sticks celery, sliced
  • 1 carrot, diced small
  • olive oil
  • a pinch of chilli flakes
  • 1/2 tsp ground cumin
  • 400g tin of chopped tomatoes
  • 400ml vegetable stock
  • 400g tin of black beans, rinsed and drained
  • 150ml natural yogurt
  • a small bunch of coriander, chopped
Cook onion, celery and carrot in 1 tbsp olive oil until softened. Add the chilli flakes and cumin and cook for another minute. Add the tomatoes, stock and beans and simmer for about half an hour, or until the veg is soft. Serve with a dollop of yogurt and some coriander on top.

(Original recipe from BBC Good Food)

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