MIXED BEAN CHILLI WITH BLACK GARLIC

SERVES: 6

PREP TIME: 10 minutes | COOK TIME: 30 minutes

INGREDIENTS

Olive oil, for frying

2 red onions, roughly chopped

2 tsp ground cumin

2 tsp hot smoked paprika

1 tsp red chilli flakes, optional

1 tsp dried oregano

2 bell peppers, roughly chopped

1 x 400g tin kidney beans, drained

1 x 400g tin pinto beans, drained

1 x 400g tin black beans, drained

1 x 400g tin chopped tomatoes

330ml beer or vegetable stock

1 tablespoon The Original Black Garlic Paste

METHOD

Heat the olive oil in a large pot over medium-high heat. Add the onions with a generous pinch of salt and cook until softened, about 4-5 minutes.

Then add the cumin, paprika, chilli flakes if using, and oregano and stir to coat the onions. Cook for 1-2 minutes, until fragrant.

Add the peppers and stir to coat.

Now add the beans, tomatoes, beer or stock and The Original Black Garlic Paste. Bring to a simmer and cook for 25-30 minutes, until darkened and reduced. Adjust seasoning to taste and serve with your toppings of choice.

Serving suggestions:

Sour cream

Grated cheddar cheese

Pickled red onions

Fresh chilli, finely diced

Avocado

Rice, roasted sweet potatoes, cornbread or warm tortillas

Recipe by Órflaith Noone

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