Chilli Beans

1. 1

   Heat up 1 tablespoon of the oil in a large saucepan.

2. 2

   Add the onion and saute until transparent and just beginning to colour.

3. 3

   Add the drained beans and fry for 4-5 minutes.

4. 4

   Add tomatoe paste and continue frying for a minute or two, stirring all the while.

5. 5

   Add hot water so tomatoe paste isn't quite so thick.

6. 6

   Aim for a sauce rather thicker than thinner, if you get my drift!

7. 7

   Leave that to a very gentle simmer once it gets to a boil, and heat the other oil in a small fry pan.

8. 8

   Once it's hot, put in the cumin seeds and fry until they darken.

9. 9

   Stir them into your bean mix.

10. 10

    Stir in your cocoa, and your sauce should darken beautifully.

11. 11

    Simmer for a further 10 - 15 minutes, stirring occasionally, adding water if sauce gets too thick.

12. 12

    Salt to taste.

13. 13

    Serve with rice, tortilla, cornbread or just plain bread.

* Per serving · 4 servings · Values may vary.