FOOD + DRINK in The Kitchen with... cont...
DARREN’ S BEAN SMITTEN BEANY ESPRESSO CHILLI
Coffee might not be the first ingredient you think of when making chilli, but a shot of espresso adds wonderful depth to the tomatoes, beans and warming spices. It shouldn’ t make the finished dish taste of coffee; instead, it gives the sauce a deeper, richer flavour.
This is an easy, adaptable autumn supper. Serve it with rice or roasted sweet potato wedges and finish with sour cream, grated cheddar and a little fresh chilli.
Serves: 4 Preparation time: 10 minutes Cooking time: 30 minutes
Ingredients:
• 1 tbsp sunflower oil
• 1 large onion, thinly sliced
• 2 garlic cloves, crushed
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 x 400g tin black beans, drained and rinsed
• 1 x 400g tin kidney beans, drained and rinsed
• 1 x 400g tin chopped tomatoes
• 1 double espresso( approx. 60ml), ideally made with a medium-roast Bean Smitten coffee such as Classic Blend
• 1 vegetable stock cube
• 1-2 tsp honey, to taste
• 1 fresh red chilli, finely chopped, plus extra to serve if you like
• Salt and freshly ground black pepper
To serve:
• Cooked rice or roasted sweet potato wedges
• Sour cream
• Grated mature cheddar
• Sliced fresh red chilli
Method:
1. Heat the oil in a large saucepan over a medium-low heat. Add the sliced onion and cook gently for 6-8 minutes, stirring occasionally, until soft and translucent but not browned.
2. Add the crushed garlic and cook for another 1-2 minutes.
3. Add the smoked paprika, cumin and cinnamon. Stir well so that the onion and garlic are coated in the spices and cook for 1-2 minutes until fragrant.
4. Add the drained black beans and kidney beans and stir everything together. Cook for another 2 minutes.
5. Pour in the chopped tomatoes and freshly made double espresso and stir well.
6. Crumble in the vegetable stock cube, add the chopped red chilli and season with black pepper and a little salt. Stir everything together.
7. Bring the chilli to a gentle simmer. Add 1 tsp of honey and taste. The espresso adds richness and a slight bitterness, so add the second teaspoon of honey if needed to balance the sauce.
8. Reduce the heat and simmer gently, uncovered, for 15-20 minutes, stirring occasionally, until the sauce has thickened and the flavours have come together. Taste again and adjust the seasoning before serving.
9. Spoon into warm bowls and serve with rice or roasted sweet potato wedges. Finish with sour cream, grated mature Cheddar and a few slices of fresh red chilli.
Make it your own: This recipe is naturally easy to adapt. Add browned beef mince for a meat version, or add mushrooms and peppers for an even more substantial vegetarian chilli. Leave out the fresh chilli for a milder family version, or use plant-based cheese and sour cream to make it vegan.
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