Black Bean Plantain Chilli

Ingredients:

1. 1 tbsp Rapeseed Oil

2. 1 Onion

3. 1 Red Bell Pepper

4. 3 Garlic Cloves

5. 460g Tinned Black Beans

6. 400g Tinned Tomatoes

7. 400g Fresh Cherry Tomatoes

8. 1 tbsp Chilli Powder

9. 1 1/2 tsp Ground Cumin

10. 1 tsp Smoked Paprika

11. 1/2 tsp Ancho Chilli Flakes

12. 2 Ripe Plantains

13. Salt and Pepper to taste

14. Fresh Coriander

15. 6 Spring Onions

16. 1 Avocado.

Directions

1. Drain and rinse the black beans. Dice the onion and red pepper.

2. Pour the oil into a large pan and place over medium heat. Add the onion and bell pepper and sauté until softened and onions are translucent ( 5 minutes). Add the crushed garlic cloves and sauté a further 1 minute.

3. Meanwhile halve the cherry tomatoes.

4. Add the tinned tomatoes, fresh tomatoes, chilli powder, cumin, paprika and ancho chilli flakes to the pan and give it a stir to incorporate everything. Bring to a simmer. Reduce the heat and allow to simmer, stirring occasionally, for 15 minutes.

5. Peel and cut the Plantain into 1 inch chunks.

6. Add plantains and the black beans. Simmer for 10 minutes stirring occasionally, until plantains have softened but not yet mushy.

7. Finely slice the avocado and spring onions and roughly chop the coriander.

8. Remove the chilli from the heat and season to taste.

9. Serve in bowls and top with coriander, spring onions and avocado.

10. Enjoy!