We’re a traditional bunch here at the Fresh Farm. That’s why we decided to use chipotle, a smoky chilli paste, produced by local farmers in the Oaxaca region of Mexico, who use age-old methods to work the land and produce this rich, sweet, spicy concoction. Add bit by bit, it’s hot!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Brown Basmati Rice
Vegetable Stock Pot(ContainsCelery, Sulphites)
Boil a pot of water with a pinch of salt. Rinse the rice in a sieve under running water for 1 minute. Pop the rice in the pot and boil for 25 mins, then drain and put back in the pot. Cover with a tea towel and leave off the heat until the chilli is ready.
Cut the red onion in half through the root, peel and thinly slice into half moon shapes.
Heat a splash of olive oil in a frying pan on medium-low heat. Once hot, add your onion with a pinch of salt and pepper. Stir your onion and place a lid on the pan. After 5 mins, take the lid off the pan, add the cumin and tomato purée and stir everything together.
After 1 minute, add the chopped tomatoes and a pinch of sugar (if you have some) and turn the heat to medium.
Drain and rinse the mixed beans and add to the pan along with the vegetable stock pot. Lastly, add the chipotle paste. Tip: Add the chipotle paste to taste, it’s hot! Simmer on low heat for 5-10 mins.
Zest and juice the lime and mix a pinch of the zest and dash of the juice into the crème fraîche. Tip: When zesting (i.e. grating) the lime, don’t go down to the white part underneath the skin as this tastes bitter.
Serve your bean chilli with your rice, a good dollop of citrus crème fraîche and a big splash of lime juice.