Hot Chilli with Black Beans
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g beans, black, dried
- 1.3 liters water
- 1 onion (s), chopped
- 4 cloves garlic, crushed
- 1 tablespoon oil
- 1 teaspoon chili powder
- 1 teaspoon caraway seeds, ground
- 1 teaspoon oregano
- 0.5 teaspoon ½ paprika powder
- 0.25 teaspoon ¼ cayenne pepper
- 600 ml vegetable stock
- 500 g canned tomato (s), chopped
- 50 ml water
- salt
Print Recipe
Pin Recipe Instructions
- Wash the beans and bring to the boil with the water in a large saucepan. Reduce heat and simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour.
- Drain and wash the beans.
- Heat the oil in a large saucepan. Add onion and garlic and cook until soft. Stir in the chili powder, caraway seeds, oregano, paprika and cayenne pepper. If you don`t like it that spicy, add a little chilli and cayenne pepper and taste it every now and then. Cook for 1 minute, stirring constantly. Add the beans, vegetable stock, tomatoes with juice and water and bring to the boil. Reduce the heat and simmer covered for 1 to 1 1/2 hours, until the beans are soft. Season to taste with salt.
- Serve with rice.
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