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, delicious.
Ingrediente pentru 2 (serve with plenty of rice)
a splash of vegetable oil
o ceapa, cuburi
a teaspoon of dried cumin seed
2 teaspoons of dried chillies (this makes a medium hot sauce, add more or less to taste)
2 catei de usturoi, tocat
250cl (a third of a bottle) de vin roșu
a few squares of dark cooking chocolate
o lingura de sos de soia
the juice of a lime
a teaspoon of tamarind paste
o lingura de nectar de agave
3 tablespoons of tomato puree
sare și piper
o 400g (14 uncie) tin of mixed beans
half a head of pak choi coursley chopped
fresh coriander to garnish (opțional)
Metoda
Sweat the onion in a splash of oil with a pinch of salt until softened (up to 10 minute)
Add the cumin seed and dried chillies
Add the garlic, stir and leave for a couple of minutes
Add the wine, agave nectar, soy sauce, tomato puree, tamarind paste, a few good grinds of black pepper and lime juice
Add the beans
Se amestecă bine, bring to the boil and simmer and reduce for about 20 minute, stirring occasionally until its a delicious thick sauce
Add the pak choi, stir through and simmer on a low heat for anothr 10 minute
Serve over brown rice with some chopped coriander (opțional)
