Ingredients
- 150g (5 oz.) dried black beans, soaked overnight in cold water
- 2 tbsp oil
- 1 large red onion, finely diced
- 125g (4 oz.) each of carrots and celery, finely chopped
- 1 tsp chopped red chilli
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 4 tbsp Bonne Maman Apricot Jam
- 1 X 400g can chopped tomatoes with garlic
- 2 tbsp tomato purée
- 450 ml (1¾ cup) stock (any kind)
- 1 square dark chocolate
- Salt and freshly ground black pepper
- Grilled flatbreads
- Sour cream
- Chopped fresh coriander
- Avocado wedges
Drain beans, put them in a saucepan and cover with cold water. Bring to a boil and simmer for 10 minutes. Drain, cover with fresh water, return to a boil and simmer for 20-30 minutes until tender. Drain.Heat the oil in a medium saucepan and sauté all the vegetables with the chilli until golden and tender. Stir in the turmeric and cumin and cook over heat for 1 minute before adding the preserves, tomatoes, purée and stock.Stir in black beans, bring to a boil, cover and simmer gently for 30-45 minutes, stirring occasionally, or until all vegetables are tender and the liquid reduced and rich.Mix in chocolate until it is completely melted and adjust seasoning to taste.Serve chilli with grilled flatbreads (see below) and bowls of sour cream, chopped coriander and avocado wedges.
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