Well we had a little snow over the weekend, but it had all melted away by the afternoon. We also had plans to go to Bristol, but with the Rugby between Wales and England, and the nippy weather, we thought we'd postpone it for another time as we didn't fancy getting stuck in traffic going over the Severn Bridge to and fro.
So I did a bit of cooking in the kitchen and made some favourite recipes in readiness for the upcoming working week. One of which was this Black Bean Chili with Red Peppers and of course with Valentines Day round the corner, I thought I would adorn these with some hearts.
This Black Beans Chili with Red Pepper Hearts will be good for at least three meals. Two of which will as Enchiladas served with salad, soured cream and guacamole - yes the full works; and the other simply with plain white Basmati rice.
I had not intended to make this Black Bean Chili, but D requested it. I was happy to oblige as long as he was happy with it being made with red peppers so that I could humour myself and cut out dainty hearts. He doesn't care what it looks like, as long as it tastes good; and you can't go wrong with a good homemade chilli, especially one made with true love.
Red Pepper and Black Bean Chili
Serves 6 as an accompaniment
250g Suma organic Black Beans, soaked overnight
4 tablespoons vegetable oil
3 medium onions, finely sliced
4 cloves garlic, crushed
1 celery stalk, thinly sliced
2 fresh red chillies, sliced
1 tablespoon ground cumin
2 teaspoon dried oregano
1 teaspoon ground coriander
1/2 teaspoon dried chilli flakes
4 Ramiro/Romano or red bell pepper, cored and diced
1 x 400g can of tomatoes, chopped
100ml water or vegetable stock
Salt and pepper to taste
In a wide pan, cook beans in water until tender. Drain and set aside.
In a saucepan, warm the oil on medium heat. Add the onions and garlic and saute until the onions become soft. Add the celery and chilli, then cover and cook for about 5 minutes.
Stir in the cumin, oregano, coriander, chilli flakes and season with salt and pepper to taste and cook for a few minutes for it to coat the oniony mixture.
Then stir in the tomatoes, cook for 10 minutes until they have begun to disintegrate and break down.
Then stir in the red pepper, cover and cook until the peppers begin to soften.
Stir occasionally to keep the spices from burning.
Then add in the black beans and water or stock cook for 20 minutes.
Taste and adjust the seasoning if necessary.
Adapted from this recipe
As a member of Suma Bloggers Network, I will receive a selection of complimentary products every two months to use in recipe development and blog original recipes for the Network.
I am sharing this with MLLA My Legume Love Affair that was started by The Well Seasoned Cook and now run by Lisa's Kitchen. This month is is hosted by Cooking With Siri.; and Slow Cooked Challenge hosted by Farmersgirl Cook and Baking Queen74 as making a good Chili takes time; The Flexitarian for MeatFree Recipe of the Week; Hijacked by Twins for CookBlog Share; Inheritance Recipes co hosted by Solange at Pebble Soup and Coffee and Vanilla as I make Black Beans Chili in my home every other month; and with Confessions of a Mother Runner and Whisk and Two Wands for Meatless Monday.