Black Bean Chilli with Avocado Salsa (4)

This chilli recipe is from Delia Smith’s ” Winter Collection” 1995.Many of her recipes can of course now be found elsewhere on line but when Sue’s Recipe Server ( the predecessor  to this site) was set up originally this was not the case. We were one of the very  first British recipe websites back in 1995!

Black Bean Chilli with Avocado Salsa (4)
Print Recipe
Servings
4
Servings
4
Black Bean Chilli with Avocado Salsa (4)
Print Recipe
Servings
4
Servings
4
Ingredients
SALSA
Servings:
Instructions
  1. Place the beans in a large saucepan. Cover with cold water and bring to a rolling boil. Boil for 10 mina, then turn off the heat and leave to soak for at least 2 hours.
  2. Prehat the oven to 150 C Gas 2. Chop the coriander stalks finely, reserving the leaves.
  3. Heat 1 tbsp oil in a large casserole and cook the onions, garlic, coriander stalks and chillies over a gentle heat for about 5 minutes. Transfer to a plate.
  4. Turn up the heat and add the remaining oil. Add the beef and brown well, stirring. Return the onion mix to the pot and sprinkle in the flour. Stir again.
  5. Drain and rinse the beans and add to the pan with the tomatoes. Bring to a simmer on the hob then put into the oven for 1 1/2 hours.
  6. Towards the end of the cooking time deseed the red pepper and chop into quite small pieces.Add to the casserole after 1 1/2 hours cooking and cook for 30 mins more.
  7. Make the salsa.Combine 1/2 of the chopped coriander leaves with the tomato, avocado and onion. Add seasoning, lime juice and tabasco.
  8. Before serving season the chilli and stir in the remaining coriander leaves and juice of half a lime.
  9. Serve with brown basmati rice, with a spoonful of creme fraiche and a little salsa over each portion.
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