Spicy bean chilli
1 tsp olive oil; 1 red onion, diced; 1 green chilli, chopped; 2 garlic cloves, finely grated; 1 tbsp tomato puree; 1 x 400g tin kidney beans, drained; 1 x 400g tin borlotti beans, drained; 1 x 400g tin blackeyed beans, drained; 1 tbsp chilli flakes; 1 tbsp dried oregano; 1 tsp ground cinnamon; 2 x 400g tins chopped tomatoes; 1 espresso shot
METHOD: Heat the olive oil in a large casserole pot over a medium-high heat. Add the onion and chilli. Cook for 5 minutes until the onion has started to soften and turn golden brown.
Add the garlic and cook for another 30 seconds.
Add the tomato purée and cook for 30 seconds, then add all the beans and mix well. Sprinkle over the chilli flakes, oregano and cinnamon, and stir to incorporate.
Add the chopped tomatoes and coffee.
Mix everything together and bring up to the boil.
Reduce the heat and simmer gently, stirring occasionally, for around 20–25 minutes until the chilli has reduced and thickened up.