Black Bean Chilli
with Brown Rice & Citrus Crème Fraîche
We’re a traditional bunch here at the Fresh Farm. Luke has often been known to throw his jacket into a puddle to save a lady’s slippers, whilst in spite of his tender years Ed insists on dressing like a man 30 years his senior. 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Brown Basmati Rice
1
Red Onion
½
Cumin
1
Chopped Tomatoes
½
Red Kidney Beans
½
Organic Black Beans
½
Vegetable Stock Pot
(Contains: Celery, Sulphites)
1
Chipotle Paste
½
Lime
100
Creme Fraiche
(Contains: Milk)
1
Tomato Puree
Utensils
Instructions
Boil a pot of water with ¼ tsp of salt for your rice. Wash the rice in a sieve under running water for a minute. Boil the rice for 25 mins then drain and put back in the pot. Cover with a tea towel and leave off the heat until ready to serve.
Peel and cut the onion lengthways through the root. Finely slice the onion into half moon shapes.
Heat 1 tbsp of olive oil in a frying pan on medium-low heat. Once hot add the onion with ¼ tsp of salt and some pepper. Stir the onions and place a lid on the pan.
After 5 mins take the lid off the pan and add the cumin and tomato purée and stir everything together.
After 1 minute add the chopped tomatoes and turn the heat to medium. Tip: If you have any sugar in the cupboard add ½ tsp now.
Drain and rinse the kidney beans and the black beans. Add half a tin each of kidney beans and black beans to the pan. Add half the stock pot. Lastly add the chipotle paste - go carefully, it’s hot! Simmer on a low heat for 5-10 mins or until the rice is cooked.
Meanwhile, zest the lime and mix a pinch of the zest and a little squeeze 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 chilli with the rice, a good dollop of crème fraîche and a big squeeze of fresh lime juice.
