It’s taken me ages to find black beans. They’re like the unicorn of UK supermarkets, yet they seem to be readily available in the US. Pretty much every supermarket I go in I like to take a quick wander down the canned vegetables isle but no luck, until I came across them in the ultra posh Booths in Ilkley and was so giddy I immediately bought two cans even though they were an eye-watering £1 each. That’s pricey for beans, come on.
Anyway. The first thing I’ve made with these is this chilli, it felt like most natural dish for them but I definitely want to try using them in stews, maybe with some beef, y’know… Anyway, this was gorgeous. The sweet potato and spicy chorizo work so well together, and then the beans added a really savoury bulkiness that meant you can comfortably eat this without a carby side. Or you can if you want. Either way it’s really good.
I find when you cook chorizo for a long time, it can loose its texture and taste and kind of go to mulch. So this recipe puts half the chorizo into the pan at the start, and then adds the remaining half at the end, so you can get the flavour payoff of the slow cook without losing the nicer texture.