½tspgolden caster sugar(or any type of sugar you have to hand)
1red onion(finely chopped)
1fresh jalapeno chilli(finely diced)
2tspchipotle chilli paste
400gtin black beans(drained and rinsed)
400gtin pinto or kidney beans(drained and rinsed)
1large bunch coriander leaves(chopped)
salt and pepper
wensleydale or cheshire cheese(crumbled)
Pickled Red Onion
Add all ingredients in a small bowl, cover and allow to sit for a few hours or overnight if time allows.
Heat the sunflower oil in a heavy based saucepan over a medium heat. Add the onion, garlic, jalapeno chilli and chipotle chilli paste and saute for 5 minutes until soft but taking care not to colour.
Add the cumin and paprika to the pan and continue to fry gently for a further minute then add the tomato puree and mix well.
Add the beans to the pan, along with the vegetable stock and coriander leaves and cook until the beans soften. Depending on the beans you use this will take 5-10 minutes. Season with salt and pepper and using a potato masher, mash down the mixture to the consistency you like to eat.
Serve immediately with some warm corn or wheat tortillas, sprinkle over some cheese and pickled red onion.
This recipe will serve 4 as a side dish. However you can serve 2 easily for lunch with some warm tortillas, sour cream and guacamole.If following a Vegan diet leave the cheese out of the finished dish. We made our own chipotle chilli paste by soaking dried chipotle morita chillis in warm water and allowing them to soften for a couple of hours. We then placed them in a food processor with some of the soaking water and blitzed down into a paste. This paste freezes really well and can be added to other dishes as and when needed, eg added to some homemade mayonnaise to make a tasty chipotle mayonnaise.We used a potato masher to break down the beans as we wanted a rough texture to the mixture. If serving this with tortilla chips as a dip you may prefer to place the bean mixture into a food processor and blitz to a smooth consistency. It is entirely your preference.
Amount Per Serving
Calories 398Calories from Fat 108
% Daily Value*
Saturated Fat 1g6%
Vitamin A 1339IU27%
Vitamin C 10mg12%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •