Red-hot black bean chilli

Half way through the cooking time

Serves 4
200g dried black beans or cannellini beans
1 tbsp sunflower oil
1 large red onion, chopped
1 celery stalk, chopped
4 garlic cloves, chopped
2 – 6 hot chillies, chopped
1 tsp cumin seeds
1 tbsp smoked paprika
600g braising or stewing steak, diced
400g can chopped tomatoes
300ml chicken stock
1 square of dark chocolate (I used a chunk of Green & Blacks Maya Gold which is a bit orangey and it was brill)
soured cream or large handful grated mature Cheddar

1 Soak the beans overnight in cold water. Drain, put into a pan with cold water, (don’t add salt or it will make the beans tough) bring to the boil and cook hard for 15 minutes then drain.

2 Heat the oil in a large pan and cook the onion, celery and garlic for 5 minutes until softened. Add the chillies, cumin seeds and paprika and cook for a minute more.

3 Stir in the beans, steak, tomatoes and stock. Bring to the boil, cover and simmer very gently for 3 hours. Stir in the chocolate, season then spoon into bowls and top with a dollop of soured cream or some grated cheese.