Recipe from What's For Lunch, Honey?
Ingredients
Printable version of recipe here.
For the Black Bean Chili
200g black beans, soaked
overnight
2 onions, chopped
2 garlic cloves, chopped
450ml canned
cocktail tomatoes
2 tablespoons olive oil
1 teaspoon cumin powder
1 teaspoon paprika powder
1 bay leaf
1/2
teaspoon dried chili flakes
1 tablespoon lime juice
Salt and Pepper
For the Saffron Rice
250g Basmati rice, washed
1
teaspoon saffron strands
1/2 lime, zest and juice
2 tablespoons Ghee or
clarified butter
1/2 teaspoon salt
For the Papaya Guacamole
240g papaya, cubed
1/2 red
chili, finely chopped
2 tablespoon lime juice
1 garlic clove, finely
chopped
1 tablespoon coriander leaves, finely chopped
1 tablespoon olive
oil
1/2 teaspoon Dijon mustard
Salt and Pepper
Method
For the Black Bean Chili
Either using a pressure cooker or a pot with water, cook the beans until soft.
In a separate saucepan heat the oil and sauté the onions and garlic until transparent. Add the spices - cumin, paprika, bay leaf, and chili flakes, and continue to sauté for a another minute or so.
Pour in the cocktail tomatoes with juice, salt and pepper. Allow the mixture to simmer for approx. 10 minutes until reduced, then add the beans. Simmer for a further 15 minutes. Finally drizzle with lime juice.
For the Saffron Rice
In a large saucepan bring approx. 600 ml water with salt, saffron strands and lime juice and zest to a rolling boil. Allow to steep for 5 to 10 minutes.
In a heavy pan heat the ghee and add the rice. Cook for a good minute, then pour in the saffron water and bring to a boil. Covered, simmer for 10 minutes or until the rice is cooked.
For the Papaya Guacamole
Using the back of a fork gently mash the papaya cubes. Add all the other ingredients and mix well. Salt and pepper to taste.
Serve in small individual bowls.