Black bean and aubergine chilli recipe from overthemill
Ingredients100ml (3½fl oz) vegetable oil
450g (1lb) aubergines (cut into 2.5cm/1in cubes)
2 red onions (finely chopped)
4 garlic cloves (crushed)
10 small red chillies (chopped - de-seeded if you like)
2 400g/14¼oz cans chopped tomatoes
1 tsp ground coriander
Pinch of ground cumin
Pinch of ground cinnamon
1 bay leaf
250g (9oz) cooked black beans (drained and rinsed if tinned)
Salt and freshly ground black pepper
2 tbsp grated dark 70% cocoa-solids chocolate
Grated cheese and/or soured cream, to serve
Handy HintBuy black beans from the 'cooks ingredients/special ingredients ' section of Tesco/sainsbury/waitrose. You can buy canned beans from 'ethnic' shops too for a short cut
Method1. Heat the oil in a pan and fry the aubergines for about four minutes, to colour and soften. Remove and drain on kitchen paper.
2. Fry the onions and garlic in the same pan until soft, then add the chillies and cook for five minutes.
3. Add the tomatoes, coriander, cumin, cinnamon, bay leaf and aubergines and simmer for five minutes.
4. Add the beans, season well and cook for 15 minutes. Stir in the chocolate and serve with grated cheese and/or soured cream. Serve with pitta or naan or rice