I love black beans. They have a soft, silky texture that you don’t get with other beans. I made my first chilli as a student back in the early 80s. Although I have moved away from con carne to sin carne, I still use the same recipe which uses blended tomatoes, oregano, cumin, coriander,sugar and vinegar. It gives a smooth, tangy and sweet sauce. I served this with the Roasted Tomato, Cucumber and Corn Salsa.
Preparation time 10 minutes
Cooking time 40 minutes
A large, red pepper, sliced
A small onion finely chopped
A large clove of garlic blended with 4 medium tomatoes and a large green chilli
A teaspoon each of oregano, cumin and ground coriander
A teaspoon of sugar
A teaspoon of vinegar (any kind)
A tablespoon of olive oil
A tin of black beans
A handful, of fresh coriander
Heat the oil and gently soften the onion and pepper. Add all of the other ingredients. Bring to the boil and simmer slowly for about 40 minutes until the sauce is thick and the peppers are melting. Sprinkle with fresh coriander and serve with rice or tortillas.