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17 December 2012,03:00 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • Pre heat the oven temperature to 180°C / 350°F.
  • Place the beans in a saucepan and pour water to cover. Boil for about 10 - 12 minutes.
  • Reduce heat, cover and simmer to low flame for about 30 - 45 minutes or until beans are tender. Drain and set it aside.
  • Heat ½ tablespoon of oil in a frying pan over a medium heat, add onion, garlic, hot chillies and cumin and cook, stirring, at least for 3 - 5 minutes or until onions are soft.
  • Add half of the beans and cook, mash until beans form a coarse puree. Add remaining beans and stock, bring to simmer for 5 minutes or until mixture reduces and thickens.
  • Transfer the bean mixture to an ovenproof dish, sprinkle with cheese and bake at least for 20 - 22 minutes or until cheese melts.
  • Heat the remaining oil in a frying pan until very hot, add mild chillies and cook for further 3 - 5 minutes or until crisp. Drain.
  • Arrange corn chips around bean mixture, then scatter with fried chilli strips.


  • 250 grams dried black beans, soaked overnight and drained
  • 2½ tablespoons Cooking oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 2 hot fresh red chillies, chopped
  • 1 teaspoon ground cumin
  • 250 ml vegetable stock
  • 150 grams grated mozarella cheese
  • 6 mild fresh red chillies, cut into thin strips
  • 250 grams corn chips or fried corn tortilla pieces

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