Let's Cook with Meg and Ted

Black bean and roasted vegetable chili

two cupsblack beans
2red capsicums
6ripe roma tomatoes
3zucchini
3red jalapenos
crushed red chilli (from a jar is fine)
a few teaspoonscrushed garlic
a few teaspoonscumin powder
salt and pepper

Pick over the beans to get rid of dodgy ones and little stones. Cover the beans with water and soak overnight.

Drain the beans. Put them in a large saucepan, cover with fresh water. Bring to a boil, then cook over medium heat, stirring occasionally, for a couple of hours. Add more water as needed. About halfway through, put in the garlic and some crushed chilli.

While this is happening, roast the vegies. Cut the tomatoes in half, put on a baking tray cut side up. Rub with a little oil and put in the oven at 100C for an hour or two until they've softened and reduced in size. When they're cooler, cut them into chunks.

Cut the capsicums in half and remove the stems, membranes and seeds. Skin side up, put them either under the grill or in the oven on a tray, and cook until the skin blisters and blackens. Pull them out, put them in a plastic or paper bag until they're cool enough to handle. Peel the skins off and cut up the flesh. Do the same thing with the jalapenos, and then cut them into very small pieces.

Cut the zucchinis in quarters lengthways, then into 1.5cm pieces. In a dish or roasting tray, toss them with a bit of oil. Roast them in the oven till they're soft and a little golden.

When the beans are almost done, stir in the vegetables (actually they're all fruit, but whatever). Also season with cumin and salt and pepper. Check for taste a few minutes later and add extra chilli etc if necessary.

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