Un chili fumé aux haricots noirs pour la nuit du 5 novembre et les soirées froides. Le lait de coco adoucit le piquant et rend la sauce onctueuse, sans crème.
Black Bean & Coconut Chilli
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Mexican
Servings
4
Prep Time
10 hours
Cook Time
35 hours
A smoky black bean chilli for Bonfire Night and cold evenings. Coconut milk rounds off the heat and makes the sauce rich without any cream.
Author:AK
Ingredients
-
1 tbsp RAWGORILLA Raw Organic Virgin Coconut Oil
-
1 onion, chopped
-
1 red pepper, chopped
-
2 garlic cloves, crushed
-
2 tsp ground cumin
-
1 tsp smoked paprika
-
½ to 1 tsp chilli flakes, to taste
-
400g tin chopped tomatoes
-
500g cooked black beans (about 225g dried, soaked and cooked as on the pack)
-
200ml RAWGORILLA Organic Coconut Milk
-
1 tbsp RAWGORILLA Organic Coconut Aminos
-
Juice of 1 lime
-
Salt, to taste
-
Rice and fresh coriander, to serve
Directions
Heat the coconut oil in a large pan over a medium heat. Add the onion and pepper and cook until soft.
Stir in the garlic, cumin, paprika and chilli flakes and cook for a minute.
Add the tomatoes, black beans, coconut milk and coconut aminos. Bring to a simmer.
Simmer gently, stirring now and then, until thick and rich.
Stir in the lime juice and season with salt.
Serve with rice and a scattering of coriander.
