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Smoky Chipotle Black Beans and Dark Chocolate<

Smoky Chipotle Black Beans and Dark Chocolate

Submitted By:
Spanner


No. of Servings:
4 (as a side dish or as a filling for an enchilada)
Preparation time:
30min(s)
Course:
Other
Cooking time:
45min(s)
Cooking Instructions:
Heat the olive oil in a medium saucepan. Once the oil is hot, add the onion, garlic and celery and cook for 6?8 minutes or until the onion and celery have browned slightly and softened.

Add the chipotle paste, cumin, bay leaf, ground coriander and smoked paprika and continue to cook on a low heat for 15 minutes. If the paste starts to catch on the bottom of the saucepan, add a little water.
Add the black beans to the saucepan along with the chicken stock, red wine vinegar, hot coffee and the oregano.

Stir to make sure everything is well mixed and simmer over a low heat for 40 minutes to allow the beans to soften and the flavour to develop. Again, add a little more water or stock if the beans become too dry.

Season the beans with salt and pepper and gently stir in the dark chocolate. Keep stirring until the chocolate has melted.

To Serve:

Serve the beans warm, garnished with chopped coriander, chopped spring onion, a big dollop of sour cream and a generous handful of crumbled feta cheese sprinkled over the top.

Alternatively, use as an interesting filling for a Mexican enchilada.
Ingredients:
2 x 400g tins of black beans, drained and rinsed
2 sticks celery, diced
1 onion, diced
8 cloves garlic, crushed
4 tsp chipotle paste
2 tsp smoked paprika
1 tsp ground cumin
6 tbsp olive oil
400ml chicken stock
I tsp dried oregano
40ml red wine vinegar
25g Menier dark chocolate, finely chopped
1 tsp ground coriander
1 bay leaf
150ml hot coffee
1 tsp salt
Large pinch of pepper

Garnish:
100g feta cheese, crumbled
1 tbsp fresh coriander, chopped
2 spring onions, chopped
4 tbsp sour cream


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