Black Bean Chile

• Black bean chile
• 1 tablespoon coconut oil
• 1 onion, finely diced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon ground chipotle
• 800 grams cooked black beans
• 200 milliliters water
• 400 milliliters coconut milk
• 20 grams coriander, roughly chopped
• salt to taste
• Burnt Habanero Oil
• 2 habanero peppers
• 100 milliliters olive oil
• juice half lime
• Pinch salt

1. To serve -rnrn rnrnfresh lime, chilli, coconut yoghurt, avocado, red/black rice, corn tortillas, fresh vegetables
2. Heat a deep pan, add the oil, then onions with a pinch of salt to help them sweat. Cook on a medium low heat for about 7 minutes until the onions become soft, but before they brown, add your garlic.
3. Cook for another minute and add your spices, stir them through, add black beans, water and coconut milk.
4. Simmer with lid on for about 40 minutes, checking to see it doesn't become too dry, adding more water if needed, season to taste.
5. Finish with chopped coriander and serve along with your sides.
6. Burn your chillies, turning frequently with tongs, to scorch the whole skin black.
7. Allow to cool, peel and deseed (or leave in if you like it hot!).
8. Using a pestle and mortar start bashing the chillies to break them down, grind into almost a paste and add the oil, lime and salt to taste.

black bean chile, coconut oil, onion, ground cumin, paprika, ground chipotle, black beans, milliliters water, coconut milk, coriander, salt, oil, peppers, olive oil, lime, salt

Taken from food52.com/recipes/75593-black-bean-chile (may not work)