Make Ahead

Black Bean Chile

February 15, 2018
2 Ratings
Photo by Kali
  • Serves 4
Author Notes

This is one of my favourite comfort dishes. I love black beans, and I love the things they go with. Mexican spices and chilies, in all their wonderful forms, coconut, avocado, lime and coriander. All these delicious things that make your senses come to life.

If you're serving as a main dish I suggest serving with some steamed red or black rice, they both go really nicely, are nutritious, full of protein, slow releasing carbs, vitamins and minerals, and a bit more fun than brown.

Serve with avocado, simple sliced vegetables, like red cabbage as pictured, dressed with lime juice and salt. Soft corn tortillas, for a treat, and definitely some fresh chilli or your favourite chilli sauce. My habanero oil would be a very nice addition here. So I've included the recipe below. —Kali

What You'll Need
  • Black bean chile
  • 1 tablespoon coconut oil
  • 1 onion, finely diced
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground chipotle
  • 800 grams cooked black beans
  • 200 milliliters water
  • 400 milliliters coconut milk
  • 20 grams coriander, roughly chopped
  • salt to taste
  • Burnt Habanero Oil
  • 2 habanero peppers
  • 100 milliliters olive oil
  • juice half lime
  • Pinch salt
  1. Black bean chile
  2. To serve - fresh lime, chilli, coconut yoghurt, avocado, red/black rice, corn tortillas, fresh vegetables
  3. Heat a deep pan, add the oil, then onions with a pinch of salt to help them sweat. Cook on a medium low heat for about 7 minutes until the onions become soft, but before they brown, add your garlic.
  4. Cook for another minute and add your spices, stir them through, add black beans, water and coconut milk.
  5. Simmer with lid on for about 40 minutes, checking to see it doesn’t become too dry, adding more water if needed, season to taste.
  6. Finish with chopped coriander and serve along with your sides.
  1. Burnt Habanero Oil
  2. Burn your chillies, turning frequently with tongs, to scorch the whole skin black.
  3. Allow to cool, peel and deseed (or leave in if you like it hot!).
  4. Using a pestle and mortar start bashing the chillies to break them down, grind into almost a paste and add the oil, lime and salt to taste.

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