nourishing black bean chilli

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INGREDIENTS (serves 2/3)

800g cooked black beans (ideally dried soaked overnight and then pressure cooked but pre-soaked in a carton / can also work here.

1 can mixed beans

1 can tomatoes

2 cloves garlic

1 bunch coriander

1 teaspoon crushed cumin seeds or cumin

1/2 teaspoon smoked paprika

1/2 teaspoon crushed coriander seeds or dried coriander

pinch cayenne pepper

1 chili

1 shallot

1 large pinch cacao powder

salt and pepper to taste

For the Mexican Pesto

1 large handful frozen peas (defrosted)

1 large handful rocket

1 avocado

1 large handful raw unsalted cashews (soaked for a few hrs if possible)

juice of half a lemon

2 teaspoons jalapeños

half bunch basil

1/4 bunch coriander

1 teaspoon nutritional yeast

1 glug extra virgin olive oil

salt and pepper to taste

For the slaw:

Red / white cabbage shredded (I used a mix)

1 carrot (spiralized or shredded with a peeler

1 table spoon of coconut yoghurt

half a lime

1/2 teaspoon whole grain mustard

Salt and pepper

Extra Virgin olive oil

Poppy seeds

Great served with brown rice or a baked sweet potato

METHOD

Put the rice on

Finely chop the shallot or onion, garlic, chilli and the stalks of the bunch of coriander and sweat in a deep pan until soft add the cumin and coriander seeds and cook for another couple of minutes.

Add the tomatoes the cayenne pepper, paprika and cacao, the beans and cook for around 20/30 minutes until the tomatoes have soaked up all the flavour. If you can leave to sit and soak up the flavours for a while before serving then all the better!

Meanwhile, make the slaw by mixing all the ingredients together in a bowl.

Put all the pesto ingredients in a food processor or whizzer and set aside ready to dollop on top!

emily barker