|Our Red Haricot Beans are perfect for a classic New World chilli with or without the meat - here's our recipe for a vegetarian chilli.
- 250g Dried Red Haricot Beans or 2 x 400g cans Red Haricot Beans in Water
- 2 onions
- 1 large leek
- 3 cloves garlic
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp chili powder
- 2 x 400g cans chopped tomatoes
- 2 tbsp tomato paste
- 1 large aubergine
- 1 small butternut squash
- 1 large red pepper
- Salt and pepper
For the sour cream
- 240ml sour cream
- Zest and juice of 1 lime
- If using Dried Red Haricot Beans, soak overnight, rinse, place in a pan and cover with plenty of cold water. Bring to boil and boil vigourously for 10 minutes. Reduce the heat, cover and simmer for 45-60 minutes until tender. Please note: Like most red beans, Red Haricot Beans contain a natural toxin called lectin. It is essential to cook Red Haricot Beans as above to destroy the toxin and ensure they are safe to eat.
- If using canned Red Haricot Beans in Water simply open the can, drain and rinse the beans.
- Preheat the oven to 400°F / 200°C.
- Roast the squash, aubergine and red pepper until soft.
- In a large pan, heat a little olive oil and cook the finely chopped onions and more roughly chopped leeks for about 10 minutes, until soft. Add the finely chopped garlic and spices and cook for 2 minutes before adding the tomatoes and the tomato paste. Bring the sauce to a boil, then reduce the heat and simmer for 15 minutes.
- Add the roast veg and beans to the sauce and simmer for 10 minutes. Add water or stock for the desired consistency.
- Serve with lime sour cream (simply stir the lime zest and juice into the sour cream), boiled rice, mashed avocado with a bit of lime juice, and grated cheese.
Leave a comment
Comments will be approved before showing up.