Kidney Bean Chilli
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Method
- 1
Oil in a pot on a medium heat. Onion and pepper in together with a pinch of salt, eight minutes until soft.
- 2
Garlic in for one minute.
- 3
Cumin, paprika and chilli powder in, and stir them in the oil for thirty seconds.
- 4
Tomato purée in and fry it for another minute until it goes dark red.
- 5
Chopped tomatoes in, then half a tin of water swirled round the empty tin so you get the rest of it out.
- 6
Rinse the kidney beans before they go in. The liquid in the tin is starchy and slightly bitter and it will sit on top of everything.
- 7
Beans in, then simmer it with the lid OFF for twenty minutes. Lid off is the point, you are reducing it. A watery chilli is an under-simmered chilli.
- 8
Rice on while that happens. 160g, 320ml water, lid on, lowest heat, twelve minutes, then off the heat and leave it.
- 9
Taste it at the end. It wants more salt than you think, and if it tastes flat rather than mild, it is salt it needs and not more chilli.