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What's for tea tonight? (#8)

Aubergine and Bean Chilli

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Ready in several hours

Serves 6 people



Ingredients
  • Spray oil & vegetable oil

  • 1 large onion, diced

  • 2 cloves garlic, minced

  • 1 red chilli, minced

  • 1 tsp cumin

  • 2 tbsp sundried tomato paste

  • 1 large aubergine, diced

  • 2 red peppers, diced

  • 250g chestnut mushrooms, sliced

  • Chilli sauce (we use Encona West Indian Original Hot Pepper sauce) to taste

  • 1 tin chopped tomatoes

  • 1pt vegetable stock

  • 1 tin red kidney beans

  • 1 tin chickpeas

  • 1 tin pinto beans

  • 1 square dark chocolate
Preparation
  1. Heat the oil in a stock pot and fry the onion, garlic, red chilli and cumin for 5 minutes on a low heat.

  2. Stir in the sundried tomato paste and then the aubergine dice and cook for 1 minute.

  3. Add the pepper and mushrooms and cook for 2 minutes.

  4. Add the chilli sauce, tomatoes and stock, bring to the boil and then simmer, covered, on the lowest possible heat for 3 hours or until patience runs out. Add the chocolate

  5. Add the beans, simmer for another 5 minutes and serve.
 
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