i cook.

 

This eve I decided to go all out for a mid-week dinner. All too often we are rushing through the week and forget to enjoy life's simple little pleasures, such as the satisfaction of making a great tasting meal. When the Mr sent through this recipe I went straight to Coles to pick up some produce. It tasted incredible, albeit a tad too spicy. So good I wanted to share this recipe with you all. I substituted soft tortillas for small wafer crackers just to stay on the right side of health.

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recipe after the jump...

chilli beans with jalapeno salsa

chilli beans                     jalapeno salsa       

1/2 tbsp olive oil                       1/4 cup sliced pickled jalapenos

1 brown onion, finely chopped            3 tbsp pickled jalapeno brine

2 cloves garlic, finely chopped          1/4 cup coriander leaves

150g pancetta finely diced               2 green onions, roughly chopped

3 long red chillies, finely chopped

1 tsp sweet paprika

large pinch cayenne pepper

400g tinned tomatoes, chopped

2 tsp brown sugar

1/4 cup coriander root, finely chopped

400g can black or red beans rinsed/drained

sea salt and pepper

soft tortillas, to serve

1. Heat oil in large non-stick frying pan over high heat. Add onions, garlic and pancetta and cook for 5 minutes or until onion is softened. 
2. Add the chilli, paprika and cayenne pepper and cook for a further 2 minutes. 
3. Add the tomato, brown sugar, coriander root, black beans, salt and pepper and reduce heat to medium and cook for 10 minutes until slightly thickened. Set aside and keep warm. 
4. For the salsa, place the jalapeno, brine, coriander and green onion in a food processor and process until fine. 
5. Serve with soft tortillas.