Black Bean Chile

Name: Black Bean Chile
Ingredients: Black bean chile; 1 tablespoon coconut oil; 1 onion, finely diced; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon ground chipotle; 800 grams cooked black beans; 200 milliliters water; 400 milliliters coconut milk; 20 grams coriander, roughly chopped; salt to taste; Burnt Habanero Oil; 2 habanero peppers; 100 milliliters olive oil; juice half lime; Pinch salt

16 ingredients

8 steps

Ingredients

Black bean chile
1 tablespoon coconut oil
1 onion, finely diced
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon ground chipotle
800 grams cooked black beans
200 milliliters water
400 milliliters coconut milk
20 grams coriander, roughly chopped
salt to taste
Burnt Habanero Oil
2 habanero peppers
100 milliliters olive oil
juice half lime
Pinch salt

Directions

1

To serve - fresh lime, chilli, coconut yoghurt, avocado, red/black rice, corn tortillas, fresh vegetables
2

Heat a deep pan, add the oil, then onions with a pinch of salt to help them sweat. Cook on a medium low heat for about 7 minutes until the onions become soft, but before they brown, add your garlic.
3

Cook for another minute and add your spices, stir them through, add black beans, water and coconut milk.
4

Simmer with lid on for about 40 minutes, checking to see it doesn't become too dry, adding more water if needed, season to taste.
5

Finish with chopped coriander and serve along with your sides.
6

Burn your chillies, turning frequently with tongs, to scorch the whole skin black.
7

Allow to cool, peel and deseed (or leave in if you like it hot!).
8

Using a pestle and mortar start bashing the chillies to break them down, grind into almost a paste and add the oil, lime and salt to taste.