BLACK BEAN CHILE

This is one of my favourite comfort dishes. I love black beans, and I love the things they go with. Mexican spices and chilies, in all their wonderful forms, coconut, avocado, lime and coriander. All these delicious things that make your senses come to life.

I wrote this post last week and was planning to post today but then the weather changed, and my post made a little less sense. It’s been so so cold up until a couple of days ago and it’s nearly the end of May!

I'm not going to lie, the weather’s been getting me down, tropical feeling things, but still warming and comforting seem like a good option when it’s unseasonably cold.  I’m totally a summer person and I’m sure I’m not alone in feeling a little low and fed up of the cold and the rain.

Although we did have a burst of summer the last couple of days, we all know the UK isn’t always the most reliable when it comes to weather.. So for those greyer days when you still want to feel some sunshine, dishes like this are perfect! They keep us warm and bring tropical vibes with them. Great as a main course or a side to a Mexican spread. 

If you're serving as a main dish I suggest serving with some steamed red or black rice, they both go really nicely, are nutritious, full of protein, slow releasing carbs, vitamins and minerals, and a bit more fun than brown.

Along with avocado, simple sliced vegetables, like red cabbage as pictured, dressed with lime juice and salt.  Soft corn tortillas, for a treat, and definitely some fresh chilli or your favourite chilli sauce. My habanero oil would be a very nice addition here.

So here you go! Enjoy and transport yourself to somewhere tropical. Hopefully next post will be a summer post. ;) 

Black bean chile

Serves 4 

1 tablespoon coconut oil

1 onion, finley diced

pinch salt
 

2 heaped teaspoon cumin

2 heaped teaspoon smoked paprika (I used Mexican) 

1 teaspoon ground chipotle

800g cooked black beans – cooked from dry or tinned

200ml water

400ml coconut milk

extra water to the loosen

20g chopped coriander

To serve -

fresh lime, chilli of choice, avocado, red/black rice, corn tortillas, fresh vegetables

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.

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

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.

Finish with chopped coriander and serve along with your sides.

Burnt Habanero Oil


2 habanero peppers

4 tablespoons olive oil

juice of half a lime

pinch of salt

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

Allow to cool, peel and deseed (or not if you’re very brave!).

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. 

Note:  Cool chile sell both ready made corn tortillas, masa harina to make tortillas and Mexican spices for this recipe. Find them online or in many local shops too!