Tonight I decided to make my ‘best ever chilli’ – but instead of soaking black beans like I usually do, I decided to make this a little easier. It was late, we wanted to eat in 15 minutes, so here’s my quick-n-easy version. We had this for dinner, and are having it for ‘big lunch’ tomorrow too!
Ingredients: (Serves four adults)
1 onion, chopped
1 red chilli, finely sliced
1 tbsp oil
2 tsp paprika
2 tsp cumin
1 chicken stock cube, crumbled
50ml red wine
2 squares dark chocolate
400g chopped tomatoes
400g canned kidney beans
400g baked beans
70g rice per person
First, bring a pan of water to the boil, and add the rice. I add 70g of dry rice per person (one certain espresso cup!)
Add the oil to a medium sauté or frying pan, and add the chopped onion, chilli, spices and crumbled stock cube. Cook on a medium heat until the onions start to soften, disturbing to prevent the spices from burning.
Add the wine, chocolate and chopped tomatoes, and stir through. Turn the heat up high to bring the liquid to a boil, and boil rapidly for five minutes.
Drain and thoroughly rinse the beans, to remove the ‘tin water’ and red tomato sauce, and tip into the pan. Stir through to warm for five minutes.
Serve over rice, with an optional dollop of yoghurt for extra yum. (I stir a tablespoon of yoghurt through Small Boy’s to cool the spices for him – he loves it!)
1 onion, 11p. 10 red bird eye chillies, 75p (1 red chilli, 8p). 3l oil, £4 (1tbsp, 3p). 42g paprika, £1 (2tsp, 10p). 40g cumin, £1 (2tsp, 10p). 10 chicken stock cubes, 20p (1 chicken stock cube, 2p). 250ml red cooking wine, £1.02 (50ml, 20p). 1 bar dark chocolate, 31p (2 squares, 4p). 400g chopped tomatoes, 35p. 400g kidney beans, 21p. 400g baked beans, 25p. 1kg rice, 40p (70g, 3p).
Total ingredients used: £1.44 (39p per portion, with rice.)
Jack Monroe. Twitter: @MsJackMonroe. Facebook: http://www.facebook.com/agirlcalledjack