entrees :// Meats

Black Bean Chilli with Avocado Salsa

Ingredients...

1 braising steak cut in very small pieces 8 oz pack of black beans 2 * 15 gm, ( 1/2 oz), packs fresh corriander 2 tbsps olive oil 2 medium onions, chopped 1 garlic clove, chopped 2 green chillies, deseeded & finely chopped 1 rounded tbsp of plain flour 2 * 14 oz tins of chopped tomatoes 1 large red pepper Juice from 1/2 a lime Salt Salsa... 2 large firm tomatoes, skinned, seeded, and finely chopped 1 ripe avocado, in small dices 1/2 red onion, chopped finely Juice of 1/2 a lemon Chopped corriander leaves A few drops of tabasco Salt and pepper 4 tbsps of creme fraiche to serve

Instructions...

1) Place the beans in a large saucepan and cover with cold water. Bring to the boil and boil for 10 mintes. Turn off the heat and leave for 2 hours.

2) Preheat the oven to 150 C (gas 2). Chop the corriander stalks finely, reserving the leaves.

3) Heat 1 tbsp of oil in a large casserole dish. Cook the onion, garlic, corriander stalks and chillies gently for 5 minutes. Transfer to a plate.

4) Turn up the heat and add the remaining oil. Add the beef and brown well (stirring). Add everything cooked in stage 3 to the casserole and sprinkle in the flour (stirring). Add the drained and rinsed beans and tomatoes. Stir well and simmer. Put in the oven for 1 1/2 hours.

5) Towards the end of this time deseed and chop the red pepper into small pieces. When 1 1/2 hours is up, add the red pepper and cook for 1/2 hour more.

6) Make the salsa. Combine 1/2 chopped corriander, tomato, avocado, and onion. Add seasoning, lime juice, and tabasco.

7) Before serving add salt to chilli. Stir in the remaining corriander and the juice of 1/2 a lime.

8) Serve with brown basmati rice, spooning 1 tbsp of creme fraiche and a little salsa over each portion.