This a delicious smoky and spicy stew. I like to serve it with some rice and
guacamole. The amount of chipotle paste and chilli powder can be adjusted to
your taste.
Serves 4-5
Ingredients
- 2 onions, peeled and roughly chopped
- 2-3 garlic cloves, peeled and roughly chopped
- 28g pack fresh coriander
- 1 tablespoon of coriander seeds
- 1 tablespoon of cumin seeds
- ½-1 teaspoon mild chilli powder
- 2 tins of chopped tomatoes
- 1 cup of water
- 2-3 tablespoons Waitrose Cooks’ Ingredients Chipotle Paste
- Some sugar if required
- 1 red pepper, deseeded and cut into chunks
- 1 tin of black beans, drained and rinsed
- 1 small tin of sweetcorn, drained and rinsed
- 80g sliced fine green beans
Method
Blend the onion and garlic in a food processor. Put the mixture into a large
saucepan and cook for about 10 minutes.
Cut the stalks from the fresh coriander, finely chop and add to the pot – put the
coriander leaves to one side until later. Toast the coriander and cumin seeds and
grind to powder in a pestle and mortar before adding to the saucepan. Add the
red pepper, chipotle paste, chilli powder and seasoning at this time also and
cook for a few minutes.
Add the chopped tomatoes and cup of water, bring to the boil and then reduce to
a simmer for about 40 minutes, stirring occasionally.
Taste midway through cooking to check for seasoning. Add some sugar at this
stage to balance out the taste of the tomatoes if required.
Add the black beans, sweetcorn and green beans to the saucepan and simmer
for a further 5 minutes. Stir some freshly chopped coriander through the stew
and serve.
Food by Miriam 