One of the lovely spices I picked up last weekend is whole dried chipotle chilli. The rating on the pack advises a hotness of 6/10. 10 must be rip roaring hot, cause this 6 will definitely put hairs on your chest. Chipotle chilli is excellent in tomato based dishes, and I’ve tweaked my Black Bean Salsa recipe so that it has a lot more punch. If you’re not a fan of heat, only use half the chilli. Chipotle + cocoa + black beans + tomato = one awesome salsa/stew a.k.a ‘Mole’ (sauce made with chilli, tomato and chocolate). If I wasn’t trying to eat slow-carb, I’d add a few squares of good quality chocolate instead of cocoa.
After my recent education in proper legume preparation (see here) I soaked the black beans in water for 12 hours, thoroughly rinsed them, then soaked for another 4 hours before thoroughly rinsing them again (I’ve no way of knowing how much lectin is left in them though) before cooking them in boiling water for 30 minutes with a piece of kombu (that I just happened to have a packet of in the cupboard!).
Add all ingredients to a saucepan or fry pan over a medium – low heat and simmer, stirring occasionally for 10-15 minutes or until the sauce is thick. My sauce was a bit tart (tinned tomatoes are often not naturally very sweet and cocoa can be rather ‘raw’ and a tad bitter) so I added another dessert spoon of coconut oil at the end (and mixed well) which helped to level out the flavour.
Serve atop fried eggs with avocado and coriander leaves (black bean salsa shown below) or in a bowl with chopped egg and avocado, as shown above.
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