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FIONA BECKETT’S BLACK BEAN CHILLI




Source of Recipe


Beyond Baked Beans by Fiona Beckett


List of Ingredients




1 green pepper
3tbsp sunflower or olive oil
2 medium onions, peeled and thinly sliced
2 garlic cloves, peeled and chopped
1-2tsp mild chilli powder
½tsp ground cumin
400g tin tomatoes, chopped
2 x 400g cans black beans or red kidney beans
Salt
Handful of fresh coriander



Recipe



Wash the green pepper, cut into quarters, cut away the white pith and seeds, and cut into chunks. Heat the oil in a large saucepan, add the onion and pepper and cook for 8 minutes until it begins to soften.

Add the garlic, chilli powder and cumin, cook for a minute, stirring, then add the tomatoes, stirring. Turn down the heat, cover and leave to simmer slowly for 15 minutes. Add the drained and rinsed beans, stirring. Cook, covered, for 10 to 15 minutes to let the flavours amalgamate.

Just before serving, check the seasoning, adding salt to taste. Scatter with fresh coriander and serve with the suggested accompaniments.