Don't be confused here, chilli beans are technically not hot and spicy as the name may indicate. The word 'chilli' is more a reference to the combo of herbs and spices - oregano, paprika, and sometimes cumin and coriander. I have also added cacao, an ingredient often found in traditional Mexican moles (a spicy sauce of chilli's, capsicum, nuts and chocolate). This adds a lovely depth of flavour to the chilli beans, but in no way does it taste like chocolate (sorry). The addition of the whole cloves of garlic adds an extra sweet element to the beans. Simple squeeze out the sweet garlic flesh onto your plate and mix into the beans. As we say around here - the best beans ever!
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Ingredients
1/2cupdried black beans
1/2cupdried kidney beans
OR 400g can each of black beans and kidney beans
1Tbspbutter or olive oil
1onionchopped
2rashers baconchopped (optional - omit to make vegetarian/vegan)
1red capsicumdiced
1whole bulb of garlicseparated into individual whole cloves (unpeeled)
4large tomatoeschopped
OR 400g can chopped tomatoes
1tsporegano
1tspsmoked paprika
1Tbspcacao or cocoa powder
1/2tsphoney
Salt to taste
Chopped coriandercilantro, sour cream/ soft goats cheese, and diced avocado to serve
Instructions
If using dried beans soak in 3 times the water for 24 hours. Rinse the beans 3-4 times during this time to wash away the indigestible enzymes that cause gas and bloating. Drain the beans, place in a saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 hour. Alternatively use a pressure cooker. Note: never add salt when cooking beans or the skins will not soften. Drain the cooked beans.