Three Bean Chilli
Recipe serves 6-7 people.
Spices are for mild to medium chilli, once the addition of cheese is taken into account. Adjust spices to taste.
Ingredients:
1-2 Can(s) of Baked Beans.
2 Cans of Butter Beans.
3 Cans of Kidney Beans.
2 Cans of Tomato purée
2-3 Tablespoons of Tomato Ketchup.
3-4 tablespoons of Soy Sauce.
250-350ml of liquid (water, beer, wine, or whatever's handy).
2 Onions.
5 or 6 shakes of Tobasco Sauce.
Chilli paste or fresh chilli. I use 6 Fresh Green finger chillies and consider it mild.
1 Heaped tablespoon of Cumin.
Method:
Empty the Baked Beans into a large pot.
Drain and empty the Butter Beans into the large pot.
Drain and rinse the Kidney Beans, emptying one of the cans into the large pot.
Chop the other two cans of Kidney Beans into a rough paste, before emptying into the pot.
Add the Tomato purée, Tomato Ketchup, Tobasco Sauce, Soy Sauce and liquid. Stir well and put on a medium heat.
Chop and fry the onions and chillies with the cumin, until the onions are cooked. Add to the mix.
Stir well and simmer gently, stirring occasionally, for 20 - 30 minutes.
Serve with brown rice and plenty of grated cheddar. I usually throw two 250g bags on the table. The cheese is an important part of the flavour and it serves to cool down the chilli heat. Put the bottle of Tobasco on the table for anyone who wants to heat it up a bit.
I also serve this with hot dogs (for the meat eaters) and garlic and coriander naan bread.
