Black bean stew

Soak overnight and this stew is great when topped with an avo salsa.

• serves

  8

• prep

  25 minutes

• cook

  3 hours

• difficulty

  Mid

Ingredients

• 500 g dried black beans (see Note), soaked overnight
• 8 allspice berries
• 2 cloves
• 6 garlic cloves, 2 whole, 4 crushed
• 1 cinnamon quill
• 2 tbsp olive oil
• 3 onions, finely chopped
• 1 tbsp cumin seeds
• 2 tbsp coriander seeds
• 1 dried chipotle chilli (see Note), soaked in boiling water for 30 minutes, thinly sliced

Avocado salsa

• 1 avocado, chopped
• 4 hard-boiled eggs, chopped
• ⅓ cup chopped coriander
• ½ tsp ground cumin
• 1 spring onion, finely chopped
• 2 tbsp white wine vinegar
• 2 tbsp extra virgin olive oil
• ¼ tsp green Tabasco or similar chilli sauce

Start this recipe a day ahead to soak the beans.

Soaking time overnight

Instructions

To make the avocado salsa, combine all the ingredients in a bowl and season with salt and pepper.

Place beans in a large saucepan over high heat with 1.5 litres water. Place allspice and cloves in a muslin bag and add to pan with 2 whole garlic cloves and the cinnamon quill. Bring to the boil, then reduce heat to low and simmer, covered, stirring often, for 2 hours or until almost soft.

Meanwhile, heat the oil in a heavy-based frying pan over medium heat. Cook onions, stirring, for 5 minutes or until golden.

Place cumin and coriander seeds in a heavy-based frying pan over low heat and dry-roast for 3 minutes or until aromatic, but not burnt. The trick is not to let them change colour. Using a mortar and pestle or coffee grinder, grind seeds to a powder.

When onions are golden, add the remaining crushed garlic, ground spices and chilli, and cook for a further minute. Pour into the beans and stir well. Cook, topping up with extra boiling water if needed, for a further 1 hour or until beans are tender. Season with salt and remove muslin bag. Serve with avocado salsa.

Note

• Dried black beans are available from Monterey Foods (montereyfoods.com.au) and Fireworks Foods (fireworksfoods.com.au).

• Dried chipotle chillies are available from Herbies Spices (herbies.com.au), Monterey Mexican Foods (montereyfoods.com.au) and Fireworks Foods (fireworksfoods.com.au).

Photography by Alan Benson.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.