BLACK BEAN CHILLI WITH AVOCADO SALSA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large saucepan and add the onion and pepper. Cook it for 2-3 minutes or until softened.
- Add the garlic and chilli, cook for about 1-2 minutes or until the onion and pepper have softened.
- Add the chilli powder, cumin and coriander and cook for about half a minute. Add the beans along with the tomatoes and stock. Bring to the boil.
- Simmer to low flame, cook, uncovered for 30-40 minutes or until the beans and vegetables are tender and the sauce has reduced.
- Mix together the avocado, onion, fresh coriander, lime juice and tomato.
- Adjust seasoning with salt and pepper, set aside. Remove from the heat.
- Sprinkle the chocolate pieces over the chilli. Leave for 2-3 minutes. Stir well.
- Garnish with crème fraîche, lime and coriander. Serve with the avocado salsa.
INGREDIENTS
- 225 grams each of black beans and black-eye beans, washed, soaked, drained, cooked and drained, liquid reserved
- 1 onion, peeled and finely chopped
- 1 red pepper, deseeded and diced
- 2-3 garlic cloves, peeled and finely chopped
- 1 red chilli, deseeded and finely chopped
- 2 tablespoon Cooking oil
- Red chilli powder, to taste
- 1 teaspoon ground cumin
- 2 teaspoon ground coriander
- 500 grams chopped tomatoes
- 500 ml vegetable stock
- 1 ripe avocado, diced
- ½ red onion, peeled and finely chopped
- 2 tablespoon fresh green coriander, chopped
- Juice of 1 lime
- 1 tomato, peeled, deseeded and diced
- Salt and black pepper, to taste
- 25 grams dark chocolate, break into pieces
- Half-fat crème fraîche, Lime slices and Coriander Sprigs to garnish
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