Neil Perry's chilli black beans with jalapeno salsa. Photo: William Meppem
Chilli black beans
1/2 tbsp olive oil
1 brown onion, finely chopped
2 cloves garlic, finely chopped
150g speck or pancetta, finely diced
3 long red chillies, finely chopped
1 tsp sweet paprika
large pinch cayenne pepper
400g tinned tomatoes, chopped
2 tsp brown sugar
1/4 cup coriander root, finely chopped
400g can black beans, rinsed and drained
sea salt and freshly cracked black pepper
soft tortillas, to serve
1/4 cup sliced pickled jalapeños
3 tbsp pickled jalapeño brine
1/4 cup coriander leaves
2 green onions, roughly chopped
PREHEAT THE OVEN to 220°C.
HEAT THE OLIVE OIL in a large non-stick frying pan over high heat. Add the onion, garlic and speck and cook for 5 minutes or until onion is softened. Add the chilli, paprika and cayenne pepper and cook for a further 2 minutes.
ADD THE TOMATO, brown sugar, coriander root, black beans, salt and pepper, and reduce heat to medium and cook for 10 minutes until slightly thickened. Set aside and keep warm.
FOR THE SALSA, place the jalapeño, brine, coriander and green onion in a food processor and process until roughly chopped.
SERVE with soft tortillas.
- Main Ingredients - Beans
- Cuisine - Mexican
- Course - Side Dish