Black Bean Chilli
with Brown Rice & Citrus Crème Fraîche
We’re a traditional bunch here at the Fresh Farm. Luke has often been known to throw his jacket into a puddle to save a lady’s slippers, whilst in spite of his tender years Ed insists on dressing like a man 30 years his senior. That’s why we decided to use chipotle, a smoky chilli paste produced by local farmers in the Oaxaca region of Mexico, who use age-old methods to work the land and produce this rich, sweet, spicy concoction. Add bit by bit, it’s hot!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Brown Basmati Rice
1
Red Onion
½
Cumin
1
Chopped Tomatoes
½
Red Kidney Beans
½
Organic Black Beans
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
1
Chipotle Paste
½
Lime
100
Creme Fraiche
(Contains Milk)
1
Tomato Puree
Nutritional information
Utensils
Instructions
Boil a pot of water with ¼ tsp of salt for your rice. Wash the rice in a sieve under running water for a minute. Boil the rice for 25 mins then drain and put back in the pot. Cover with a tea towel and leave off the heat until ready to serve.
Peel and cut the onion lengthways through the root. Finely slice the onion into half moon shapes.
Heat 1 tbsp of olive oil in a frying pan on medium-low heat. Once hot add the onion with ¼ tsp of salt and some pepper. Stir the onions and place a lid on the pan.
After 5 mins take the lid off the pan and add the cumin and tomato purée and stir everything together.
After 1 minute add the chopped tomatoes and turn the heat to medium. Tip: If you have any sugar in the cupboard add ½ tsp now.
Drain and rinse the kidney beans and the black beans. Add half a tin each of kidney beans and black beans to the pan. Add half the stock pot. Lastly add the chipotle paste - go carefully, it’s hot! Simmer on a low heat for 5-10 mins or until the rice is cooked.
Meanwhile, zest the lime and mix a pinch of the zest and a little squeeze of the juice into the crème fraîche. Tip: When zesting (i.e. grating) the lime, don’t go down to the white part underneath the skin as this tastes bitter.
Serve your chilli with the rice, a good dollop of crème fraîche and a big squeeze of fresh lime juice.
