Veggie black bean chilli
Black beans are the best shortcut to achieve those dark and rich mexican flavours that usually take hours of simmering to create. For this dish I had to choose between black beans or classic kidney beans, but there was only one winner in my eyes.
Ingredients
½ red onion sliced
2 garlic cloves, sliced
1 pinch chilli flakes
½ red pepper sliced
½ tin black beans
2 tsp cumin
½ tin chopped tomatoes
1 tbsp creme fraiche
Salt & pepper
Olive oil
Recipe
Start by frying the onions in a splash of olive oil over a medium heat, once they have softened, season, then add the garlic and red peppers. After a couple of minutes, once the garlic starts to brown, add the black beans along with a splash of the water and two teaspoons of cumin. Continue to cook for a few minutes, then add the chopped tomatoes. Season once more and simmer for 10 minutes until slightly reduced, then serve with a dollop of creme fraiche.