While you can make this chilli with jar or tinned beans, the flavour and texture will not be anywhere near as good as starting from scratch. Also as with any stewed dish, if you can manage not to eat the chilli as soon as it’s cooked, but leave it to cool and reheat it the next day, the flavours are always richer and more rounded.
This recipe makes two servings, one of which I saved to go into vegan burritos. I’ll post the recipe for those tomorrow.
150 grams dried black beans
3 cloves garlic
1 small onion – finely chopped
1 medium sized red chilli – very finely chopped
1 horn shaped green pepper – cut into small cubes
1 horn shaped red pepper – cut into small cubes
150 grams sweetcorn – either fresh, tinned or frozen
1 teaspoon ground coriander
1/2 teaspoon ground cumin
cube of dark chocolate
salt and freshly ground black pepper
1/2 a lime
Soak the beans either overnight or for eight hours.
Put the beans in a small saucepan with 2 of the garlic cloves and 1/2 teaspoons of salt and enough hot to just cover.
Bring to the boil and then turn down to simmer until the beans are soft and cooked, about 20-30 minutes.
Meanwhile finely chop the remaining clove of garlic and put into a frying pan with some of the oil and the chopped onion. Cook until transparent.
Add the peppers and chilli to the onions and stir in to mix. Fry gently for ten minutes.
Add the sweetcorn and spices. Stir in to mix.
Once the beans are cooked, drain them but keep the cooking liquid. Add the beans to the frying pan with a little of their cooking liquor.
Stir in the cube of chocolate. Cover and leave to cook slowly for ten minutes.
Check the seasoning adding salt and black pepper as needed.
Serve with fresh chopped coriander sprinkled over and lime wedges to squeeze over.