I’ve been getting a lot of messages about my digestion and how I’ve healed it. T…
I’ve been getting a lot of messages about my digestion and how I’ve healed it. That update is coming next week. I said I wanted to wait until the end of this month to make sure I was really back to normal. So far, it’s still looking good, I’m eating beans daily and my belly is very happy ? This is a black bean chilli. It’s similar to the recipe as I already have on my blog.
•
400g tin black beans, drained and rinsed thoroughly
2 tbsp tomato purée
1 tsp smoked paprika
1 tsp cumin
½ tsp chipotle chilli flakes
1 medium shallot, finely chopped
2 small garlic cloves, finely minced
1-2 tbsp chopped coriander leaves (optional) –
Heat a small splash of water in a non-stick pan, add garlic and shallots then cook for a 1-2 minutes to soften.
–
Add tomato purée, paprika, cumin, chipotle chilli and vegetable stock. Stir well then add around 200ml of water. Cook on medium heat for 12-15 minutes or until the sauce thickens then add the black beans, cook for a further 3-5 minutes then add chopped coriander if using and serve over grain of choice.
–
#blackbeans #bulgurwheat #avocado?
