Black Bean Chile

Black Bean Chile

A spicy, smoky bean chile.

Black Bean Chile

Adapted from The Greens Cookbook by Deborah Madison


200 g black beans, soaked overnight
1 bay leaf
4 tsp paprika
1/2 tsp cayenne
3 Tbsp neutral oil
3 onions, diced
2 garlic cloves, minced
700 g canned tomatoes
1-2 tsp Pimentón de la Vera / smoked paprika
yoghurt for garnish


In a soup pot, heat the oil and fry the onions on medium heat until translucent. Add the garlic, bay leaf, paprika and cayenne and fry until fragrant. Add a dash of salt and the tomatoes and simmer for about 15 minutes. Add the beans and Piment d'Espelette and simmer untilth beans are tender, about 30 minutes.
Serve with a splash of yoghurt.

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