Black Bean Chilli Pot

  • 150g dried black beans, soaked overnight in cold water
  • 2 tbsp oil
  • 1 large red onion, finely diced
  • 125g carrots, chopped
  • 125g celery, chopped
  • 1 tsp chopped red chilli
  • 1 tsp ground turmeric
  • 1 tsp cumin seeds
  • 4 tbsp Bonne Maman Apricot Conserve
  • 1 x 400g tin chopped tomatoes with garlic
  • 2 tbsp tomato puree
  • 450ml stock (any kind)
  • 1 square of plain chocolate
  • Salt and freshly ground black pepper


To finish

  • Grilled flatbread
  • Sour Cream
  • Chopped fresh coriander
  • Avocado
  1. Drain the beans, put them in a saucepan and cover with cold water. Bring to the boil and cook for 10 minutes. Drain, cover with fresh water, return to the boil and simmer for 20-30 minutes until tender. Drain.
  2. Heat the oil in a medium saucepan and fry all the vegetables with the chopped chilli until golden and beginning to soften.
  3. Stir in the turmeric and cumin, then cook over the heat for 1 minute before adding the conserve, tomatoes, puree and stock.
  4. Stir in the Black beans, bring to the boil, cover and gently simmer for 30-45 minutes, stirring occasionally, or until all the vegetables are tender and the liquid is reduced.
  5. Mix in the square of chocolate until it is melted.
  6. Season with salt and pepper to taste.
  7. Finish the chilli with grilled flatbreads and bowls of sour cream, chopped coriander and avocado.