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
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.