Double bean & roasted pepper chilli

• порції: 8 servings
• активний час: 30 minutes
• загальний час: 1 hour 45 minutes

Інгредієнти

2 onions, chopped

2 celery sticks, finely chopped

2 yellow or orange peppers, finely chopped

2 tbsp sunflower oil or rapeseed oil

800g jar roasted red peppers

2 tsp chipotle paste

2 tbsp red wine vinegar

1 tbsp cocoa powder

1 tbsp dried oregano

1 tbsp sweet smoked paprika

2 tbsp ground cumin

1 tsp ground cinnamon

800g chopped tomatoes

400g refried beans

1200g kidney beans, drained and rinsed

800g black beans, drained and rinsed

Напрямки

Put the onions, celery and chopped peppers with the oil in your largest flameproof casserole dish or heavy-based saucepan, and fry gently over a low heat until soft but not coloured.

Drain both jars of peppers over a bowl to catch the juices. Put a quarter of the peppers into a food processor with the chipotle paste, vinegar, cocoa, dried spices and herbs. Whizz to a purée, then stir into the softened veg and cook for a few mins.

Add the tomatoes and refried beans with 1 can water and the reserved pepper juice. Simmer for 1 hr until thickened, smoky and the tomato chunks have broken down to a smoother sauce.

At this stage you can cool and chill the sauce if making ahead. Otherwise add the kidney and black beans, and the remaining roasted peppers, cut into bite-sized pieces, then reheat. (This makes a large batch, so once the sauce is ready it might be easier to split it between two pans when you add the beans and peppers.) Once bubbling and the beans are hot, season to taste and serve.

Харчування

• Калорії: 327
• Загальний жир: 6 g
• Насичений жир: 1 g
• Натрій: 0.6 mg
• Загальні вуглеводи: 41 g
• Харчові волокна: 18 g
• Загальна кількість цукру: 9 g
• Білок: 19 g