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Black Bean Chilli with Avocado Salsa

Posted by on Jan. 3, 2010 at 3:31 PM
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Black Bean Chilli with Avocado Salsa

1lb braising steak cut into very small pieces, but not minced
8 oz black beans
2 x 15g packs or 1oz fresh coriander
2 tbsps olive oil
2 onions chopped
1 or 2 cloves garlic crushed
2 green chillies seeded and chopped
1 rounded tbsp plain flour
2 x 14oz tins chopped tomatoes
1 large red pepper
juice of 1/2 lime
salt

Salsa:
2 large firm tomatoes
1 ripe firm avocado
1/2 small red onion chopped
coriander leaves chopped
juice of 1/2 lime
few drops Tabasco sauce
salt & fresh pepper

To serve: crème fraiche

Soak the beans overnight in plenty of water then, in the morning, bring them
to the boil and simmer gently for about 1/2 hour.
Strip the leaves from the coriander stalks and reserve the leaves, Chop the
stalks very finely. Then take a heavy casserole, heat half the oil in it and
cook the onions, garlic, coriander stalks and chillies gently for about 5
minutes. Then transfer this to a plate, add the rest of the oil, turn the
heat up high and brown the meat well on all sides - do this in about three
batches. Return everything to the casserole, sprinkle on the flour and stir
it in well to soak up all the juices, then add the drained beans and tinned
tomatoes. Stir well and heat up to simmering point WITHOUT adding any salt
at this stage, and put into a preheated oven at 300ºF 150ºC for an initial
1 1/2 hours.
Towards the end of that time deseed and chop the pepper into small dice,
when the time is up add this to the pot and give it a further 1/2 hour
cooking time.
Then make the salsa: skin the tomatoes and gently squeeze out the seeds,
chop the flesh finely..
Halve the avocado and remove stone, cut each half into 4 and peel off the
skin. Chop the avocado into very small pieces and do the same with the onion.
Finally combine everything in a bowl adding seasoning, the lime juice, half
the chopped coriander leaves and a few drops of Tabasco.
Before serving, check chilli for seasoning and add, then stir in the
remaining coriander leaves and juice of 1/2 lime.
Serve the chilli with plain rice and garnish with a spoonful of crème
fraiche on top if liked.

 


 


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by on Jan. 3, 2010 at 3:31 PM
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