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Chilli Sans Carne with Red Haricot Beans

Chilli Sans Carne with Red Haricot Beans

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Chilli Sans Carne with Red Haricot Beans
Haricot Beans Hearty New World Pulses Squash Vegetarian

by Nick Saltmarsh

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.

Serves 6

Ingredients

  • 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

Method

  1. 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.
  2. If using canned Red Haricot Beans in Water simply open the can, drain and rinse the beans.
  3. Preheat the oven to 400°F / 200°C.
  4. Roast the squash, aubergine and red pepper until soft.
  5. 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.
  6. Add the roast veg and beans to the sauce and simmer for 10 minutes. Add water or stock for the desired consistency.
  7. 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.


Nick Saltmarsh
Nick Saltmarsh

Author


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