1 braising steak cut in very small pieces
8 oz pack of black beans
2 * 15 gm, ( 1/2 oz), packs fresh corriander
2 tbsps olive oil
2 medium onions, chopped
1 garlic clove, chopped
2 green chillies, deseeded & finely chopped
1 rounded tbsp of plain flour
2 * 14 oz tins of chopped tomatoes
1 large red pepper
Juice from 1/2 a lime
Salt
Salsa...
2 large firm tomatoes, skinned, seeded,
and finely chopped
1 ripe avocado, in small dices
1/2 red onion, chopped finely
Juice of 1/2 a lemon
Chopped corriander leaves
A few drops of tabasco
Salt and pepper
4 tbsps of creme fraiche to serve
Instructions...
1) Place the beans in a large saucepan and cover with cold
water. Bring to the boil and boil for 10 mintes. Turn
off the heat and leave for 2 hours.
2) Preheat the oven to 150 C (gas 2). Chop the corriander
stalks finely, reserving the leaves.
3) Heat 1 tbsp of oil in a large casserole dish. Cook the
onion, garlic, corriander stalks and chillies gently for
5 minutes. Transfer to a plate.
4) Turn up the heat and add the remaining oil. Add the beef
and brown well (stirring). Add everything cooked in
stage 3 to the casserole and sprinkle in the flour
(stirring). Add the drained and rinsed beans and
tomatoes. Stir well and simmer. Put in the oven for 1
1/2 hours.
5) Towards the end of this time deseed and chop the red
pepper into small pieces. When 1 1/2 hours is up, add
the red pepper and cook for 1/2 hour more.
6) Make the salsa. Combine 1/2 chopped corriander, tomato,
avocado, and onion. Add seasoning, lime juice, and
tabasco.
7) Before serving add salt to chilli. Stir in the remaining
corriander and the juice of 1/2 a lime.
8) Serve with brown basmati rice, spooning 1 tbsp of creme
fraiche and a little salsa over each portion.
