To be honest, my son Ted who is eight isn’t the biggest chilli fan. When he was younger he used to love beans, especially chickpeas. When he enjoyed beans I knew he would eat any type of meal if they were in it. Nowadays I sadly can’t find a bean meal he enjoys anymore. There is just one problem I won’t give up trying to help Ted enjoy his vegetables. Especially with the beans!
The trouble with me is I’m like a dog with a bone. I don’t give up easily. My mother always tells me to keep going Alexis, you always get there in the end. I feel like telling my mum that just once I would like to arrive at my destination not having to have gone through the journey. Heck, where’s the fun in that though.
Therefore being the persistent human I can be I have once again thought of a new idea to help my son enjoy a bean meal. I hate to admit it but this dish was not Ted approved. It’s back to the pantry for me! Although, my husband Howard and I enjoyed it so I thought I’d share the recipe with you. Do you love black beans and if so, what are your favourite dishes with this yummy bean in? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Vegetable peeler
- Saucepans x 2
- Baking tray
- Grease proof paper
- Onions x 2
- Courgette x 1 large
- Carrot x 1 large
- Red pepper x 1
- Garlic x 2 cloves
- Spinach or kale x 1 200g bag
- Tomatoes x 1 400g tin
- Vegetable stock x 500mls
- Dried black beans x 200g
- Baking powder x 2 tsp
- Mild or hot chilli powder x 1 tsp
- Ground sweet cinnamon x 1/2 tsp
- Dried mixed herbs x 1 tsp
- Tomato puree x 1 tbsp
- Tamari x 1 tbsp
- Salt and pepper
- Olive oil
Method for the hob
- Soak the black beans overnight.
- Even though the packet will probably say it’s not necessary I still like too.
- Preheat the oven to 160°C or gas mark 4.
- Rinse the beans through the colander.
- Add the beans to a large saucepan and cover the beans with water and then 2 inches above that as well.
- Put baking powder into the water and turn the heat onto high.
- Boil the beans for at least 20 mins.
- Peel and slice the onions and the garlic and set aside.
- Next peel and grate the courgette and carrots.
- Slice and dice the red pepper and discard of the seeds and green stalk.
- Set these ingredients aside.
- Put the saucepan on a medium to high heat and drizzle the base with olive oil.
- Spread the oil as evenly as possible by tilting the pan and wait for the pan to heat up.
- Once the pan is hot, add in the onions and garlic and fry until the onions are starting to soften.
- It should take around five minutes or so.
- Next add in the butternut squash, carrots and courgette and fry for a further 2 – 3 minutes.
- Sprinkle over the spices and dried mixed herbs.
- Then add in the vegetable stock, beans and the tinned tomatoes.
- Bring to the boil and leave to simmer.
- Add in the tomato puree and stir.
- Finally season with salt and pepper to taste.
- Put the lid on the saucepan and place in the oven for an hour or so.
- Serve with the potato nachos and enjoy.
Oven baked black bean chilli was a hit with Howard and myself. Ted, as I mentioned, was not a big fan of this meal. I enjoyed this meal and I really liked to cook it. It was quite a sweet and slightly spicy chilli. A great meal to feed to children if they don’t like spicy food. Although it’s quite time consuming the efforts are worth the results. It’s a great meal to make at the weekend and freeze. All of the ingredients in this meal are freezable so it can be made into a double batch and frozen. However you decide to eat this dish, as always, please enjoy. Thank you xxx