Black bean chilli with roasted vegetables

Deb November 20, 2006
  • 250g/9oz black turtle beans, soaked overnight and then drained
  • 6 tbsp extra virgin olive oil
  • 1 onion, finely chopped.
  • 2 cloves garlic, crushed
  • 1 green chilli, finely chopped
  • 1 tsp chilli powder
  • 1/2 tbsp ground cumin
  • 1/2 tbsp chopped oregano
  • 1 litre/1 3/4 pints chicken or vegetable stock
  • 3 tomatoes, peeled and diced
  • 1 green pepper, finely diced
  • salt and freshly ground black pepper
  • 675-900g/1.5 -2lb assorted vegetables suitable for roasting, such as kumara, pumpkin, parsnips, potatoes, courgettes, aubergines, mushrooms, baby carrots, etc., peeled if necessary and trimmed, or cut into bite-sized chunks

About 12 hours beforehand, set the beans to soak.

Heat 2 tablespoons of the oil in a heavy-based saucepan. Add the onion, garlic, green chilli, chilli pow­der, cumin and oregano and sweat gen­tly until tender. Add the stock and bring to the boil. Drain the black turtle beans and stir them in. Add the chopped tomatoes and green pepper, then reduce the heat and simmer gently, stirring occasionally, for 1 to 1 1/2 hours or until the beans are ten­der. As the beans cook they will form their own sauce. When they are tender, season if necessary.

While the beans are cooking, pre­ heat the oven to 200°C (400°F, Gas Mark 6). Put the vegetables for roast­ing in a bowl and toss them in the remaining olive oil to coat; season lightly. Place them on a baking sheet and roast until golden; root vegetables will take about 30 minutes and cour­gettes, mushrooms, aubergines, etc. about 15 minutes. (Or – if you have leftover roast vegetables from the previous night, just cook up some mushrooms in butter, then add the leftovers and stir through to heat.)

Serve the chilli on top of the roasted vegetables.