MEX­I­CAN RE­FRIED BEANS WITH CHO­CO­LATE SAUCE

Recipe Chan­tal Coady Text Nikki Werner Com­bin­ing cho­co­late with chilli in a savoury sauce – cho­co­late mole – is a nat­u­ral as­so­ci­a­tion in Mexico. The cho­co­late in this tweaked recipe from Chan­tal Coady’s book (Quadrille) thick­ens and adds a won­der­ful depth

House and Leisure Food - - CONTENTS -

for serv­ing

Serves 4–6

250g black beans 2 red onions,

roughly chopped 2 gi­ant gar­lic cloves,

roughly chopped 1T olive oil 15g but­ter 1 thumb-sized piece

of fresh ginger, grated 1 medium to hot fresh red chilli, seeded and finely chopped 1 cup tomato pas­sata

(puréed toma­toes) sea salt and milled

black pep­per 25g cho­co­late

(70% co­coa solids)

fresh co­rian­der leaves,

roughly chopped soft tor­tillas

Real Cho­co­late Soak the beans in cold wa­ter overnight, two days be­fore you wish to serve the dish. The next day, drain them, cover with fresh wa­ter and bring to a sim­mer, cook­ing gen­tly un­til ten­der. Gen­tly sauté the onions and gar­lic in the olive oil and but­ter for about 10 min­utes or un­til golden. Add the ginger and chilli, cook for a minute or two, then add the drained cooked beans and the pas­sata. Sea­son with salt and pep­per, cool and re­frig­er­ate overnight so the flavours de­velop.

The next day, add half a cup of wa­ter and sim­mer gen­tly for one hour. Stir in the cho­co­late, then add the co­rian­der leaves just be­fore serv­ing with tor­tillas.

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