| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 250 |
g |
Black kidney beans; soaked |
| 1 1/2 |
pt |
Water |
| 4 |
tb |
Virgin olive oil |
| 250 |
g |
Button mushrooms |
| 1 |
|
Onion; finely diced |
| 2 |
|
Cloves garlic; crushed |
| 2 |
lg |
Potatoes; cubed |
| 1 |
|
Red pepper; cored, seeded and |
|
|
; diced |
| 2 |
ts |
Ground coriander |
| 1 |
ts |
Ground cumin |
| 2 |
ts |
Hot chilli powder |
| 425 |
ml |
Tomatoes; finely chopped |
| 1 |
|
Lime; juice of |
| 2 |
tb |
Coriander |
| 100 |
g |
Dark chocolate |
INSTRUCTIONS
Drain the beans and place in a pan of water and bring to the boil for
10 minutes, reduce the heat and cook for 45 minutes.
Heat half the oil in a pan and fry the mushrooms, remove the
mushrooms and keep aside. Add the remaining oil to the pan and fry
off the onions, garlic, potato, pepper and spices.
Drain the beans, reserving the liquid. Boil down the liquid until
reduced to 450ml.
Stir the beans into the pan with the vegetables, add the reduced
liquid, tomato and mushrooms.
Bring to the boil, cover and simmer for 30 minutes.
Stir in the lime juice, chocolate and coriander and cook for a
further 5 minutes.
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