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 kupendekeza kujaribu ngumu sana,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, ladha.

Viungo kwa 2 (serve with plenty of rice)

Splash ya mafuta ya mboga

kitunguu, diced

kijiko cha jira kavu

2 teaspoons of dried chillies (this makes a medium hot sauce, add more or less to taste)

2 karafuu ya vitunguu, kusaga

250cl (a third of a bottle) of red wine

a few squares of dark cooking chocolate

kijiko ya mchuzi wa soya

juisi ya chokaa

a teaspoon of tamarind paste

kijiko ya agave nectar

3 Vijiko ya nyanya puree

chumvi na pilipili

400g (14 ounces) tin of mixed beans

half a head of pak choi coursley chopped

fresh coriander to garnish (hiari)

Method

Sweat the onion in a splash of oil with a pinch of salt until softened (up to 10 dakika)

Add the cumin seed and dried chillies

Kuongeza vitunguu, stir and leave for a couple of minutes

Add the wine, agave nectar, soy sauce, nyanya puree, 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 dakika, stirring occasionally until its a delicious thick sauce

Add the pak choi, stir through and simmer on a low heat for anothr 10 dakika

Serve over brown rice with some chopped coriander (hiari)