This recipe was tested on a Brazilian vegetarian who gave it multiple thumbs up. It may seem foolish to embark on this classic meaty dish without carnage, but the combination of the chipotle smokiness and the sharpness of the vinegar offset by some dark chocolate transforms this simple dish into the ultimate umame treat.
- black beans
- onion; chopped
- red pepper diced
- diced celery
- 1 lg tomato; cored and diced
- 4 or more cloves garlic; minced
- 1 chilli pepper; seeded and -minced
- vinegar; rice or red wine
- ground cumin
- fresh thyme leaves
- black pepper
- chipotle chili paste
- dark chocolate
- fresh parsley
Cook the beans in plenty of water and cook for about 1 hour, until tender. Drain, reserving some of the cooking liquid; set aside.
Heat some oil in a large saucepan and add the onion and pepper. Saute for about 5 minutes. Add the tomato, garlic, and chilli and cook for a few minutes more. Add the beans, reserved cooking liquid, vinegar, all of the seasonings (except the garnish), and some chipotle and dark chocolate and cook for 30 to 40 minutes over medium heat, stirring occasionally. The mixture should be thick and chunky.
Ladle into large bowls and sprinkle with parsley. Serve with the brown rice or tortillas. I tried white rice too but it didn’t work.