Ingredients
- 1/2 cup borlotti beans, dried and soaked overnight (100 grams)
- 1 cup dried black beans, dried and soaked overnight (200 grams)
- 1/2 cup black-eyed beans, dried and soaked overnight (100 grams)
- 2 teaspoons extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chipotle chillies in adobo (160 grams)
- 400 grams crushed tomatoes, canned
- 3 cups water (750ml)
- Sea salt
- Cracked black pepper
- Natural Greek-style yoghurt (thick), to serve
- Coriander leaves, to serve
- Toasted corn tortillas, to serve
- Wedges, to serve
How to Make
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Step 1: Drain and rinse the beans.
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Step 2: Heat the oil in a large heavy-based saucepan over high heat and add the onion and garlic and cook, stirring, for 3–4 minutes or until softened and then add the chillies in adobo, tomatoes, water, beans, salt and pepper and bring to the boil.
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Step 3: Cover with a lid and reduce heat to low. Cook for 30–35 minutes or until the beans are tender. Top the beans with yoghurt, coriander and pepper, and serve with tortillas and lime wedges.
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Step 4: TIPS - If you don’t have time to soak beans overnight, place the borlotti beans, black beans and black-eyed beans in a large saucepan and cover with water and place over high heat until the water comes to the boil and then remove from the heat, cover with a lid, and set aside for 1 hour to soak and then drain and rinse under cold water.
We hope you enjoy this recipe!
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