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; Aku tidak sarankan mencoba sangat keras,en. 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, delicious.
Bahan untuk 2 (serve with plenty of rice)
percikan minyak sayur
bawang, potong dadu
satu sendok teh jintan biji kering
2 teaspoons of dried chillies (this makes a medium hot sauce, add more or less to taste)
2 siung bawang putih, dicacah
250cl (a third of a bottle) of red wine
a few squares of dark cooking chocolate
satu sendok makan kecap
sari jeruk nipis
a teaspoon of tamarind paste
satu sendok makan nektar agave
3 sendok makan puree tomat
garam dan merica
400g a (14 ons) tin of mixed beans
half a head of pak choi coursley chopped
fresh coriander to garnish (opsional)
Metode
Sweat the onion in a splash of oil with a pinch of salt until softened (up to 10 menit)
Add the cumin seed and dried chillies
Tambahkan bawang putih, stir and leave for a couple of minutes
Add the wine, nektar agave, kecap, pure tomat, 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 menit, stirring occasionally until its a delicious thick sauce
Add the pak choi, stir through and simmer on a low heat for anothr 10 menit
Serve over brown rice with some chopped coriander (opsional)
