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Ingredients
250 g
Black beans, dry
250 g
Kidney beans, dry
2 tbsp
Olive oil
3
Onions, medium size
3
Poblano peppers (alternatives: 1 Thai Chilli + 1 Pepper)
5
Garlic cloves
2 tbsp
Tomato paste
800 g
Tinned tomatoes, chopped
800 g
Tinned tomatoes, pureed
200 g
Red lentils
500 mL
300 g
Corn, frozen
1 tbsp
Soy sauce
1 tbsp
Sugar
1 tbsp
Apple cider vinegar
1 tbsp
Apple cider vinegar
1 tbsp
Tabasco
Spices
10 g
Cocoa powder, 100%
15 g
Cumin, ground
18 g
Chilli powder, mild (E.g., Kashmiri chili powder)
1/2 tsp
Cayenne
10 g
Paprika powder, smoked
5 g
Paprika powder, sweet
On the Plate:
1.5 hInstructions
- Place the beans in a bowl and cover with plenty of water. Leave to infuse for 8-12 hours.
- In a cast iron pot over medium heat, sauté the olive oil, onions, poblano peppers and a pinch of salt until the peppers are soft and the onions are translucent (2-3 minutes).
- Add the garlic, stir and cook until fragrant. Add the tomato purée, chipotle pepper and spices. Stir and cook for about 30 seconds.
- Add the stock and tomatoes and stir well to mix everything together (including scraping the bottom to prevent burning). Add the lentils, stir and bring to the boil. Reduce the heat to medium-low and simmer with the lid on for 15-20 minutes, stirring occasionally, until the lentils are cooked.
- Add the sweetcorn. If necessary, add more stock to achieve the desired consistency. Leave everything to simmer for approx. 10 minutes.
- Add the soy sauce, sugar, vinegar, Tabasco and a pinch of salt to taste. Flavour with salt.
Last modified: Aug 18, 2024, 12:12 PM