Mexican-Style Black Beans Recipe With Ancho Chilli
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10 minutes prep time
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150 minutes cook time
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Easy
The Mexican-style black beans recipe is a comforting and healthy wintry dish.
Ancho poblano chillies are known for their fruity, smoky flavour and mild heat. Ancho chillies are one of the most popular Mexican varieties – and often form the base flavour of chilli sauces or a basic mole, along with guajillo chillies.
Soak the chillies to rehydrate, roughly chop and cook into Mexican stews or sauces. Or roughly grind the dried chillies and mix with salt, pepper, sugar, and dried herbs to make a Mexican spice rub for cooking.
Ingredients Serves: 4
- 250g dry black beans
- 1 diced red pepper
- 1 diced onion
- 1 tin chopped tomatoes
- 1 tsp cumin seeds
- 1 tsp dried Mexican oregano
- 500ml vegetable stock
- 1/2 dried ancho chilli (approx. 4g - 6g), crushed in a pestle & mortar with some seeds reserved to add heat
- 1 tsp sugar
- ½ a lime
Method
- First, soak the black beans in cold water according to the packet instructions. Drain before moving onto the next step.
- Pre-heat your oven to 150ºC. In an oven-proof lidded casserole dish, combine black beans, red pepper, onion, tomatoes, cumin seeds, dried oregano, vegetable stock and crushed ancho chilli.
- Cover with a lid and place in the oven to cook for 2 ½ hours, until the beans are soft.
- 30 minutes before the end of the cooking time, open the oven and check the dish. If there is a lot of liquid, rest the lid back at an angle when you return it to the oven and leave a 1cm gap to allow extra water to evaporate. Alternatively, if the beans look dry, add a little water and place the lid on tightly.
- When cooked, remove from the oven and taste for seasoning, adding salt and some of the ancho chilli seeds for extra heat if needed.
- Stir in sugar and the juice of ½ a lime. Serve with grated cheese, lime wedges and sour cream.
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