Soak overnight and this stew is great when topped with an avo salsa.
- 500 g dried black beans (see Note), soaked overnight
- 8 allspice berries
- 2 cloves
- 6 garlic cloves, 2 whole, 4 crushed
- 1 cinnamon quill
- 2 tbsp olive oil
- 3 onions, finely chopped
- 1 tbsp cumin seeds
- 2 tbsp coriander seeds
- 1 dried chipotle chilli (see Note), soaked in boiling water for 30 minutes, thinly sliced
- 1 avocado, chopped
- 4 hard-boiled eggs, chopped
- ⅓ cup chopped coriander
- ½ tsp ground cumin
- 1 spring onion, finely chopped
- 2 tbsp white wine vinegar
- 2 tbsp extra virgin olive oil
- ¼ tsp green Tabasco or similar chilli sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Start this recipe a day ahead to soak the beans.
Soaking time overnight
To make the avocado salsa, combine all the ingredients in a bowl and season with salt and pepper.
Place beans in a large saucepan over high heat with 1.5 litres water. Place allspice and cloves in a muslin bag and add to pan with 2 whole garlic cloves and the cinnamon quill. Bring to the boil, then reduce heat to low and simmer, covered, stirring often, for 2 hours or until almost soft.
Meanwhile, heat the oil in a heavy-based frying pan over medium heat. Cook onions, stirring, for 5 minutes or until golden.
Place cumin and coriander seeds in a heavy-based frying pan over low heat and dry-roast for 3 minutes or until aromatic, but not burnt. The trick is not to let them change colour. Using a mortar and pestle or coffee grinder, grind seeds to a powder.
When onions are golden, add the remaining crushed garlic, ground spices and chilli, and cook for a further minute. Pour into the beans and stir well. Cook, topping up with extra boiling water if needed, for a further 1 hour or until beans are tender. Season with salt and remove muslin bag. Serve with avocado salsa.
• Dried black beans are available from Monterey Foods (montereyfoods.com.au) and Fireworks Foods (fireworksfoods.com.au).
• Dried chipotle chillies are available from Herbies Spices (herbies.com.au), Monterey Mexican Foods (montereyfoods.com.au) and Fireworks Foods (fireworksfoods.com.au).
Photography by Alan Benson.