CHILLI BEANS WITH CO­RIAN­DER OIL AND CRISPY PANCETTA

Recipe Phillippa Cheif itz

House and Leisure Food - - CONTENTS -

500g dried but­ter beans 2 onions, finely chopped 4 gar­lic cloves, crushed 1 bay leaf 3T olive oil 1T coarse sea salt 2t chilli pow­der 1t crushed red chillies 2t ground cumin 1t ground co­rian­der 2–3 ripe red toma­toes,

skinned and chopped

for the co­rian­der oil

a hand­ful of co­rian­der leaves, blanched, well drained and finely chopped ½ cup olive oil

to serve

pan-crisped pancetta slices

Serves 8

Soak the beans overnight. Al­ter­na­tively, cover them with plenty of wa­ter and bring to a rolling boil. Turn off the heat, cover and leave to soak for an hour. Drain the soaked beans and cover with fresh wa­ter. Add a chopped onion, two crushed gar­lic cloves and the bay leaf. Don’t add salt, which will toughen the beans. Bring to a boil and al­low to bub­ble for five min­utes, then re­duce the heat and sim­mer, adding more boiling wa­ter if nec­es­sary. When the beans start to soften, stir in 1T olive oil. Cook un­til soft, then stir in 1T salt and cook for another 20 min­utes or un­til very soft and the liq­uid has al­most evap­o­rated. Stir in­ter­mit­tently to pre­vent the beans from stick­ing.

Heat 2T olive oil in a wide pan. Add the re­main­ing chopped onion and cook gen­tly un­til very soft but not browned. Stir in the spices and the re­main­ing crushed gar­lic cloves. Add the toma­toes and cook for five to 10 min­utes. Stir in the beans and cook gen­tly un­til hot.

Blend the co­rian­der and olive oil. Spoon the beans into bowls, add a lit­tle co­rian­der oil, then place the crisped pancetta slices on top.

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