Kymmenen pavun chilli sin carne
If you have been following my blog recently, you may have noticed I have partnered up with Rost & Co. coffee roastery to create a series of coffee based recipes. When I was thinking of some ideas, I decided I really wanted to include a savoury recipe. So here is my 10 bean Chilli sin carne. It is perfect now the days are getting shorter and temperatures are dropping. It is full of protein packed beans and the secret ingredient is of course coffee! The coffee adds a slight smokey flavour and adds an extra depth to the slow cooked sauce. I used Rost’s Ryhti filter coffee, which is a rich dark roast which works well with the dark chocolate I always add to my chilli before serving.
I have not been paid for this post, I just love Rost’s coffee selection.
10 Bean Chilli sin carne
200 g mixed dried beans, I used a Waitrose mix of black eyed beans, butter beans, black turtle beans, haricot beans, lima beans, pinto beans, red kidney beans, rose cocoa beans, alubia beans and mung beans. However you can also use 400 g of canned beans.
250 ml hot dark roast coffee (I used Rost’s Ryhti filter coffee)
2 dried chipotle chillies
1 large onion, chopped
2 cloves of garlic, finely chopped
2 peppers, sliced into chunks
1 heaped teaspoons ground cumin
2 heaped teaspoons smoked paprika
1 heaped teaspoon dried oregano
a good pinch of cinnamon
2 fresh red chillies, finely chopped
1 x 400 g tin of plum tomatoes
1 tbsp molasses or muscovado sugar
400 g mushrooms, finely chopped
Willie’s cacao, or another vegan friendly bitter dark chocolate
guacamole, rice or flatbreads and oat creme fraiche to serve
The night before cover your beans with cold water and allow to soak. The following day, rinse well and cook as per manufacturers instructions. However reduce the cooking time by 20 minutes as you will finish them off in the chilli sauce.
Make enough coffee to have 250 ml and pour over the dried chillies and allow to soften for 15-20 minutes. Once softened, remove from the coffee (do not pour it away) and finely chop them.
Meanwhile heat a few glugs of olive oil in a large saucepan. Add the onions, cumin, paprika, oregano and cinnamon and fry for around 10 minutes, until the onions have softened.
Once softened, add the red chillies, chipotle chillies and garlic. Allow to fry for 60 seconds, before adding the chilli infused coffee, the chopped tomatoes and the molasses/ muscovado sugar. Stir, season well, cover with a lid and allow to slowly simmer for 30 minutes.
While the sauce is simmering. Heat a small amount of oil in a frying pan. Add the chopped mushrooms and fry until all the liquid they produce has evaporated. Season well with salt and pepper and set to once side.
After the half an hour cooking time. Add the beans, sliced peppers and mushrooms to the sauce and cook for a further 20 minutes with the lid on, or until the peppers and beans are tender but not mushy.
Give the chilli a final seasoning check, before grating in a little willie’s cacao. The chilli should be rich and have a warming chilli hit.