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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a recipe for people on the go! The cocoa adds an authentic flavour that most people seem to leave out, I've gotten so I can't do it without... it makes the flavours meld so much better. A result of my mother and I pulling ideas out of our heads. Please don't add drinking chocolate instead of the unsweetened cocoa, as one male acquaintance of mine did, it's not nice! Ingredients:
1 (425 g) can red kidney beans, drained |
1 (300 g) jar tomato paste |
1 large onion, roughly chopped |
1 tablespoon cocoa |
2 tablespoons cumin seeds |
hot water |
2 tablespoons olive oil |
1 pinch salt |
Directions:
1. Heat up 1 tablespoon of the oil in a large saucepan.
2. Add the onion and saute until transparent and just beginning to colour.
3. Add the drained beans and fry for 4-5 minutes.
4. Add tomatoe paste and continue frying for a minute or two, stirring all the while.
5. Add hot water so tomatoe paste isn't quite so thick. Aim for a sauce rather thicker than thinner, if you get my drift!
6. Leave that to a very gentle simmer once it gets to a boil, and heat the other oil in a small fry pan.
7. Once it's hot, put in the cumin seeds and fry until they darken.
8. Stir them into your bean mix.
9. Stir in your cocoa, and your sauce should darken beautifully.
10. Simmer for a further 10 - 15 minutes, stirring occasionally, adding water if sauce gets too thick.
11. Salt to taste.
12. Serve with rice, tortilla, cornbread or just plain bread.
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