Chili beans
Ingredients
- 1 large cup of Kidney beans (either pre-cooked or a tin)
- 1tsp of Salt
- 1stp Turmeric
- 1tsp Chili
- 1 Onion
- 1 Tomato
- 1 red pepper
- 2 cloves of garlic
- knob of ginger (tsp)
- 1tsp Coconut oil
- 1tsp Cumin
- 1 tsp coriander seeds
- 1/2 tsp of black pepper corns
- Asofoetida (pinch per serving)
- Tablespoon of coconut cream
- Coriander leaf
Method (if you are using dried chickpeas – soak overnight and boil in salt water (1 tsp) for 2 hours or until soft.
- Pre-heat oven to 180
- Roughly chop onion, tomato, pepper, medium chili pepper, ginger and garlic. Place ingredients into a baking dish and add oil, spices and salt. Mix well and place dish into oven. Roast for about 30minutes or until cooked. When cooked, place contents into a blender with x2 cups of water. Blend until smooth
- Place sauce into a pot and add the pre-cooked kidney beans
- Cook for 20mins on a low-medium heat
- Finely chop Coriander leaf
- Serve with brown basmati rice, coriander leaf & a side salad
