Friday, 18 October 2013


This dish has made it's way onto the menu of next Pop-Up restaurant which takes place this October  24/25/25th at Jones & Sons Dalston - check out the website for details if you're quick you can still book.

Not only is this a great winter warmer but it's a full on hearty meal combing a good amount of spice, smokiness and all the beans and veg you need to stay on top form throughout winter. All that's required is one big pot, a bit of patience and some fresh extras to stack on top. Make sure you don't miss out the dark chocolate as this adds a good amount of depth of flavour as do the fresh chillies, avocado, sour cream, spring onions and tortilla chips that I strongly advise you garnish with.

Black Bean Stew (v)

Feeds - 6/10

Cooking / Preparation Time - 2hrs

Ingredients - 

3 x Tins of Black beans
2 x Tins of tomatoes
2 x bay leaves
4 x Cloves of garlic - crushed and added whole
1.5 x Tbsp of smoked paprika
2 x Tbsp of ground cumin
100g of Dark chocolate
2 x White onions - Cubed
2 x Sticks of celery - Cubed
2 x Carrots - Cubed
1 x Ancho Chilli / Dried poblano chilles
2 x Vegetable stock cubes dissolved in 3 pints of water
2 x Tbsp of dried oregano
1 x Tsp of cinnamon
Dash of Red wine vinegar
Gug of oil
Salt & Pepper

Stacked Extras -
2 x Spring Onions - Finely sliced
1 x Medium red chilli - Finely sliced
2 x Ripe Hass avocados - Roughly scooped out
1 x Pot of sour cream
3 x Fresh limes - Quartered & squeezed
1 x Pack of tortilla chips
1 x Handful of coriander

Instructions - 

Combine the onion, carrot, celery bay leaves and garlic to a glug of oil and allow to cook on a medium heat for 4/5minutes. Add in the beans, tin tomatoes followed by the vegetable stock, dried pepper and all other remaining components, leave to cook with the lid off on 190 degrees Celsius for an hour, stir then cook for a further hour. Check seasoning and adjust accordingly.

1 comment:

  1. Those are the brownest black beans I have ever seen!