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, delicioso.
Ingredientes para 2 (serve with plenty of rice)
un chorrito de aceite vegetal
una cebolla, picado
una cucharadita de semillas de comino secos
2 teaspoons of dried chillies (this makes a medium hot sauce, add more or less to taste)
2 dientes de ajo, picado
250cl (a third of a bottle) de vino tinto
a few squares of dark cooking chocolate
una cucharada de salsa de soja
el jugo de un limón
a teaspoon of tamarind paste
una cucharada de miel de agave
3 cucharadas de puré de tomate
sal y pimienta
a 400 g (14 oz) tin of mixed beans
half a head of pak choi coursley chopped
fresh coriander to garnish (opcional)
Método
Sweat the onion in a splash of oil with a pinch of salt until softened (hasta 10 acta)
Add the cumin seed and dried chillies
Agregue el ajo, stir and leave for a couple of minutes
Add the wine, néctar de agave, soy sauce, puré de tomate, 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 acta, stirring occasionally until its a delicious thick sauce
Add the pak choi, stir through and simmer on a low heat for anothr 10 acta
Serve over brown rice with some chopped coriander (opcional)
