Name: Chilli con carne with black eyed beans
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: 2 tablespoon oil; 1 chorizo, finely chopped; 1 onion, chopped; 2 garlic cloves, crushed; 500 gram blade steak, trimmed, finely chopped; 1 red capsicum, seeded, chopped; 1 long red chilli, thinly sliced; 2 teaspoon ground cumin; 2 teaspoon chopped oregano; 1 teaspoon ground coriander; 1 1/2 cup beef stock; 1 1/2 cup passata; 1 cup black eyed beans, soaked overnight; coriander leaves, steamed rice, chopped avocado, sour cream, to serve

Chilli con carne with black eyed beans

Here, this spicy Friday night classic comes with a twist using dried black-eyed beans instead of kidney beans. No time for overnight soaking? This dish will taste just as good with canned kidney beans.

Serves 4

Prep

20M

Cook

1H 10M

Total

1H 30M

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Ingredients

2 tablespoon oil

1 chorizo, finely chopped

1 onion, chopped

2 garlic cloves, crushed

500 gram blade steak, trimmed, finely chopped

1 red capsicum, seeded, chopped

1 long red chilli, thinly sliced

2 teaspoon ground cumin

2 teaspoon chopped oregano

1 teaspoon ground coriander

1 1/2 cup beef stock

1 1/2 cup passata

1 cup black eyed beans, soaked overnight

coriander leaves, steamed rice, chopped avocado, sour cream, to serve

Method

1.Heat oil in a large saucepan on high. Saute chorizo, onion and garlic for 4-5 minutes or until onion is tender. Add beef. Cook, stirring, for 3-4 minutes, or until browned.

2.Add capsicum, chilli and spices. Cook, stirring, for 5 minutes.

3.Blend in stock, passata and drained beans. Bring to the boil on high. Reduce heat to low. Simmer, covered, for 45-50 minutes or until meat is tender.

4.Simmer, uncovered, for a further 5 minutes. Sprinkle with coriander and serve with rice, avocado and sour cream.

Cannellini or kidney beans can be added in last 10 minutes of cooking in place of black eyed beans.
Note

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Ingredients

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