AKA chocolate beans. They do it in Mexico! Well they put in on turkeys in Mexico. I contrived this delicious, unusual dish in Australia after impulse buying a bottle of red wine ‘with a hint of natural chocolate’ (Chocolate Cellar from the McLaren Vale). A couple of sips in and it was hard to prevail. We abandoned it for a nice bottle from the Barossa Valley with only an almost imperceptible (and no added hint of) chocolate flavour.
Determined not to waste the unfortunate purchase, I turned it into a delicious mole sauce with beans in place of the traditional dead birds, it went down a storm. You may not be able to get hold of chocolate wine; I dont recommend trying very hard. Add a few squares of dark cooking chocolate to taste. Serve with plenty of plain brown rice, no more strong flavours needed. Very experimental, serendipitous, lecker.
Zutaten für 2 (serve with plenty of rice)
ein Spritzer Pflanzenöl
eine Zwiebel, gewürfelt
ein Teelöffel getrocknete Kümmel
2 teaspoons of dried chillies (this makes a medium hot sauce, add more or less to taste)
2 Knoblauchzehen, Hackfleisch
250cl (a third of a bottle) Rotwein
a few squares of dark cooking chocolate
ein Esslöffel Sojasauce
der Saft einer Limette
a teaspoon of tamarind paste
ein Esslöffel Agavendicksaft
3 Esslöffel Tomatenmark
Salz und Pfeffer
a 400g (14 Unzen) tin of mixed beans
half a head of pak choi coursley chopped
fresh coriander to garnish (fakultativ)
Verfahren
Sweat the onion in a splash of oil with a pinch of salt until softened (up to 10 Protokoll)
Add the cumin seed and dried chillies
Fügen Sie den Knoblauch, stir and leave for a couple of minutes
Add the wine, Agavendicksaft, soy sauce, Tomatenmark, tamarind paste, a few good grinds of black pepper and lime juice
Add the beans
Stir well, bring to the boil and simmer and reduce for about 20 Protokoll, stirring occasionally until its a delicious thick sauce
Add the pak choi, stir through and simmer on a low heat for anothr 10 Protokoll
Serve over brown rice with some chopped coriander (fakultativ)
