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The Happy Pear Mexican Leek And Black Bean Chilli

The Happy Pear Mexican Leek and Black Bean Chilli

The Happy Pear Mexican Leek and Black Bean Chilli

This dish has been created by David Flynn and Stephen Flynn of The Happy Pear for the Theatre of Food at the Electric Picnic 2015 with ingredients from Ardkeen Quality Food Store. A really quick dinner - great served with brown rice, baked potatoes or some toasted wholemeal pitta breads cut into soldiers and accompanied by crème fraîche or sour cream.                                                                                                                            

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Ingredients

  • 1 red onion

  • 4 cloves of garlic

  • 1 red pepper

  • 1 yellow pepper

  • 1⁄2 teaspoon ground chilli or 1 whole fresh chilli

  • 2 medium leeks

  • 2 tablespoons oil

  • 1 teaspoon cumin seeds

  • 2 teaspoons salt

  • 1 x 400g tins of black beans

  • 2 x 400g tins of chopped tomatoes

  • 100g tomato purée

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1⁄4 teaspoon smoked paprika

  • 1⁄4 teaspoon freshly ground black pepper

  • 1 tablespoon honey

  • 20g fresh coriander

  • juice of 1⁄2 a lime

  • Course

    CourseMain Course

  • Serves

    Serves4

  • Time

    Time40

  • Difficulty

    DifficultyIntermediate

Method

Peel and finely chop the onion and garlic. Deseed the peppers, and the fresh chilli if using, and slice them with the leeks (including the green parts).

Heat the oil in a big pan and fry the onion and garlic on a medium heat for 5 minutes, stirring regularly to ensure they don’t get burnt.

Add the sliced leeks and peppers along with the chilli, cumin seed and salt, and fry for a further 5 minutes.

Drain the black beans and rinse thoroughly. Add to the pan with the tinned tomatoes, tomato purée, ground coriander, ground cumin, paprika, black pepper and honey.

Turn the heat to high and bring to the boil, then reduce the heat and leave to simmer for a further 10 minutes.

Finely chop the fresh coriander and stir through with the lime juice. Taste, and season with more salt and pepper if needed. Enjoy!

Method

Peel and finely chop the onion and garlic. Deseed the peppers, and the fresh chilli if using, and slice them with the leeks (including the green parts).

Heat the oil in a big pan and fry the onion and garlic on a medium heat for 5 minutes, stirring regularly to ensure they don’t get burnt.

Add the sliced leeks and peppers along with the chilli, cumin seed and salt, and fry for a further 5 minutes.

Drain the black beans and rinse thoroughly. Add to the pan with the tinned tomatoes, tomato purée, ground coriander, ground cumin, paprika, black pepper and honey.

Turn the heat to high and bring to the boil, then reduce the heat and leave to simmer for a further 10 minutes.

Finely chop the fresh coriander and stir through with the lime juice. Taste, and season with more salt and pepper if needed. Enjoy!

Used in this Recipe

  • Epicure Black Beans 400g

    Epicure Black Beans 400g

    €1.60

  • Irish Deise Honey 340g

    Irish Deise Honey 340g

    €7.95

  • Wild About Wexford Honey 200g

    Wild About Wexford Honey 200g

    €6.85

  • The ‘100% Irish Growers’ Box

    The ‘100% Irish Growers’ Box

    €25.00

  • Newgrange Gold Irish Rapeseed Oil 500ml

    Newgrange Gold Irish Rapeseed Oil 500ml

    €4.95

  • Epicure Organic Black Beans in water no added salt 400g

    Epicure Organic Black Beans in water no added salt 400g

    €1.59

  • Grantstown Vintage Tomatoes 250g

    Grantstown Vintage Tomatoes 250g

    €2.75

  • Bunalun Organic Chopped Tomatoes 400g

    Bunalun Organic Chopped Tomatoes 400g

    €1.15

  • Roma Organic Tomato Puree 140g

    Roma Organic Tomato Puree 140g

    €1.75

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