The snow has been falling on and off: settling a little but not enough to build a snowman, enough to throw snowballs though.
Once you've had your fun, shrugged the snow flakes off your coat: come on in and you will be greeted with a bowl of chilli beans to warm those cold hands.
This 'Black Bean Chilli with Roasted Squashes' was really, really good, but intensely hot. So hot if I was an animated cartoon character you would be able to see smoke coming out of my ears. In fact the original recipe instructs 3 tablespoons of chilli powder, but even the dare devil in me dare not - 1 tablespoon was plenty.There are different brands and scales of chilli powder available and this one was fiery, so be cautious with the chilli powder if you choose to make this. If this vegetarian chilli does not tickle your fancy, my blog does have many other variations such as Black Beans and Chocolate Chilli; a Vegetable Chilli Pot; Pumpkin, Black Bean and Leek Chilli - one of my favourites; Smoky Black Bean Chilli, and finally a colourful version Rasta Chilli Bean.
Anyway, this 'Black Bean Chilli with Roasted Squashes' is my contribution to My Legume Love Affair #42, a popular bean-centric event created by Susan of The Well Seasoned Cook. This month it is hosted by the lovely Kiran at Sumadhura .
Bean Chilli with Roasted Squashes
200g dried black beans, soaked and drained
400g onion squash and butternut squash,
peeled and chopped into bite size cubes
2 tablespoon vegetable oil
1 medium onion, finely sliced
3 – 4 sticks of celery, chopped
2 cloves garlic, minced
1 x 400g tinned tomatoes, chopped
1 tablespoon chilli powder
2 tablespoons fresh parsley, minced
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons bottled hot sauce
½ teaspoon black pepper
Salt to taste
Place the beans in plenty of water to
cover in a saucepan and cook over low heat for about 1 hour until tender. Drain and set aside.
Meanwhile, place the squash on a baking
tray with a teaspoon of olive oil and roast in oven at gas mark 6 for 20 – 25
minutes until tender. Set aside.
In a large saucepan, heat the oil and add
the onion, celery and garlic. Saute for
about 8 minutes or until tender. Add the
tomatoes and seasoning and cook for about 20 minutes on medium low heat for the
flavours to infuse, then stir in the beans and squash and cook for another 20
minutes, stirring occasionally. Serve with rice. Adapted
from Lean Bean Cuisine by Jay Solomon - see I did say I would be per-using this book at lot.