Dinner

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.
Chilli con carne with black eyed beansWoman's Day
4
20M
1H 10M
1H 30M

Ingredients

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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