food, Recipes

Mexican Refried Beans Recipe

Recipe Chantal Coady Text Nikki Werner Styling Kirsten Jensen Photograph Amronski  Ingredients: 250g black beans 2 red onions, roughly chopped 2 giant garlic cloves, roughly chopped 1T olive oil 15g butter 1 thumb-sized piece of fresh ginger, grated 1 medium to hot fresh red chilli, seeded and finely chopped 1 cup tomato passata (puréed tomatoes) sea salt and milled black pepper 25g chocolate (70% cocoa solids) for serving fresh coriander leaves, roughly chopped soft tortillas Directions: Soak the beans in cold water overnight, two days before you wish to serve the dish. The next day, drain them, cover with fresh water and bring to a simmer, cooking gently until tender. Gently sauté the onions and garlic in the olive oil and butter for about 10 minutes or until golden. Add the ginger and chilli, cook for a minute or two, then add the drained cooked beans and the passata. Season with salt and pepper, cool and refrigerate overnight so the flavours develop. The next day, add half a cup of water and simmer gently for one hour. Stir in the chocolate, then add the coriander leaves just before serving with tortillas. Combining chocolate with chilli in a savoury sauce – chocolate mole – is a natural association in Mexico. The chocolate in this tweaked recipe from Chantal Coady’s book Real Chocolate (Quadrille) thickens and adds a wonderful depth of flavour. Tip: Combining chocolate with chilli in a savoury sauce – chocolate mole – is a natural association in Mexico. The chocolate in this tweaked recipe from Chantal Coady’s book Real Chocolate (Quadrille) thickens and adds a wonderful depth of flavour. Serves 4–6 This recipe is from the February 2012 House and Leisure Food issue.