Mexican Black Bean Chipotle Mole Curry

Ingredients

• 800 g tinned black beans
• 3 tbsp chipotle paste
• 400 g tinned chopped tomatoes
• 30 g dark chocolate (70%)
• 2 onion
• 4 clove garlic cloves
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp vegetable oil

Method

1. 1

   Heat the oil in a large pan and fry the diced onions for 8 minutes until soft. Add the crushed garlic, cumin, and smoked paprika and cook for 2 minutes.

2. 2

   Stir in the chipotle paste and cook for 1 minute, then add the chopped tomatoes. Simmer for 8 minutes.

3. 3

   Drain and rinse the black beans and add to the pan with 200 ml water. Simmer for 10 minutes.

4. 4

   Break in the dark chocolate and stir until melted and fully incorporated into the sauce. Simmer for a further 5 minutes; the chocolate deepens the sauce and balances the heat.

5. 5

   Season with salt and adjust heat to taste by adding more chipotle if desired.

6. 6

   Serve in bowls over rice or with warmed tortillas, topped with sliced avocado and fresh coriander.