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I wanted a hot, hot, hot Chilli and that’s pretty much it! I used my magic ten bean mix, threw some vegetables into a pot, with a heck of a lot of Garlic, Chilli and Coriander. End result- perfectly hot (if you like your Chillis, proabably far too hot if you don’t). Obviously, feel free to tweak according to your own tastes. A last minute addition came from some Caramelised Onions left over from Pancake Day which rounded off the dish with a gentle sweetness.

(Serves 2 large portions, Vegan, Gluten- Free)

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  • 1/2 a cup of Dried Beans (soaked overnight they weighed 275g)
  • 6 cloves of Garlic, finely chopped
  • 3 Bird’s eye Green Chillis, finely chopped
  • 1 small Red Chilli, finely chopped
  • 1/2 Red Onion, diced
  • 2 sticks of Celery, sliced
  • 1/2 a Leek, sliced
  • 1/3 Red Pepper, roughly chopped
  • 1/2 large Carrots, roughly chopped
  • 1/2 bunch Coriander
  • 1/4 bunch Basil
  • 1 tablespoon of Paprika
  • 1/2 teaspoon of Cumin Seeds
  • 1 tablespoon of both Red Wine & Balsamic Vinegar (optional- i like the sweetness)
  • 1/2 teaspoon of Caster Sugar (omit if using fresh tomatoes)
  • 1 tin Chopped Tomatoes
  • 1/2 teaspoon of Sea Salt & Freshly ground Peppercorns
  • 1 tablespoon Olive Oil

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  1. Soak your beans overnight in plenty of cold, salted water, rinse well the next day and add to a pan with plenty of fresh, salted water
  2. Cook for 40 minutes, until there is still some bite, drain and rinse well
  3. In a medium pan, heat the oil, onion, celery, pepper, leek and carrot and cook o a medium heat for 5 minutes or until nice and soft
  4. Add the garlic, chilli, paprika, cumin, salt and pepper and cook for 4 minutes
  5. Pop the beans in and stir to combine, cook for 4 minutes
  6. If using, add the vinegar and wine and cook for 2 minutes or until the liquid has reduced by half
  7. Add the tomatoes, fresh herbs and sugar, Cook for about 20 minutes until the sauce has reduced a wee bit

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