|
Serves:
6 |
Cooking:
2½ hours |
|
Preparation:
15 minutes |
|
Ingredients:
|
225g/8oz |
dried black beans |
|
2
litres/3½ pints |
cold water |
|
2 |
tomatoes,
peeled, de-seeded and sliced |
|
90ml/6 tbsp |
dry sherry |
|
1.25ml/¼
tsp |
oregano |
|
1 medium |
onion,
peeled and finely chopped |
|
1 small |
red chilli,
finely chopped (leave seeds in to retain full heat) |
|
20ml/4 tsp |
salt |
|
15ml/3 tsp |
freshly
ground black pepper |
Method:
Rinse the
beans and cook in a large saucepan with the water for 1½-2 hours
or almost tender.
In a separate
pan, heat the oil and sauté the chilli, garlic and onion until soft.
Stir in the
tomatoes and add this mixture to the cooking beans.
Season with
the salt, pepper and oregano and continue to cook until the beans are
soft enough to mash.
Sieve or
liquidise the bean mixture, return to the pan, heat through and stir
in the sherry before serving.