23 December 2012,21:01 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Heat the oil in a large saucepan and add the onion and pepper. Cook it for 2-3 minutes or until softened.
  • Add the garlic and chilli, cook for about 1-2 minutes or until the onion and pepper have softened.
  • Add the chilli powder, cumin and coriander and cook for about half a minute. Add the beans along with the tomatoes and stock. Bring to the boil.
  • Simmer to low flame, cook, uncovered for 30-40 minutes or until the beans and vegetables are tender and the sauce has reduced.
  • Mix together the avocado, onion, fresh coriander, lime juice and tomato.
  • Adjust seasoning with salt and pepper, set aside. Remove from the heat.
  • Sprinkle the chocolate pieces over the chilli. Leave for 2-3 minutes. Stir well.
  • Garnish with crème fraîche, lime and coriander. Serve with the avocado salsa.


  • 225 grams each of black beans and black-eye beans, washed, soaked, drained, cooked and drained, liquid reserved
  • 1 onion, peeled and finely chopped
  • 1 red pepper, deseeded and diced
  • 2-3 garlic cloves, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 tablespoon Cooking oil
  • Red chilli powder, to taste
  • 1 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 500 grams chopped tomatoes
  • 500 ml vegetable stock
  • 1 ripe avocado, diced
  • ½ red onion, peeled and finely chopped
  • 2 tablespoon fresh green coriander, chopped
  • Juice of 1 lime
  • 1 tomato, peeled, deseeded and diced
  • Salt and black pepper, to taste
  • 25 grams dark chocolate, break into pieces
  • Half-fat crème fraîche, Lime slices and Coriander Sprigs to garnish

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