Smoky bean chilli

Method

1. Chop the onion finely, crush the garlic and dice the red pepper. Drain and rinse the kidney beans and black beans.
2. Warm the olive oil in a large pot over a medium heat. Add the onion, red pepper and a pinch of salt and cook for about 8 minutes, until soft.
3. Stir in the garlic, smoked paprika and cumin for 1 minute, until fragrant.
4. Add the kidney beans, black beans, chopped tomatoes and 150 ml of water. Simmer on a low heat with the lid half on for 25 minutes, stirring now and then, until thick and glossy.
5. While the chilli bubbles, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
6. Season the beans with salt and black pepper. Halve, stone and slice the avocado at the last minute so it does not brown.
7. Fluff the rice with a fork, spoon the beans over it and finish with the avocado.

Tip Mash a few spoonfuls of beans against the side of the pot near the end if you want the chilli thicker without adding anything.

Photo made with AI.

From Nosha · nosha.app