Chili with black beans

Mexican dish

Ingredients (for 4 people):

600 g pork fillet
350 g black beans (dried)
2 cloves garlic
1-2 hot red chillies (De Arbol, Cayenne or Thai), according to taste
1-2 mild green chillies (Anaheim or Poblano)
½ tablespoon cumin
1 teaspoon oregano
1 tablespoon salt
3 tablespoons oil
1 large onion
1 red pepper
2 medium-hot chillies (Jalapeno)
600 g peeled tomatoes (tin)
1 tablespoon lime juice

Preparation:

Soak the beans overnight. Cut the pork fillet into bite-sized cubes. Finely chop the garlic, lightly fry the chillies, remove the stems (and also the seeds if you don’t want the dish to be quite so hot), then finely chop the chillies and mix in the cumin, oregano and salt.

Heat the oil in a saucepan, add the meat and herbs and fry briefly. Then add the beans, stir and add enough water to cover. Bring to the boil, cover, reduce the heat and simmer for 3-4 hours.

Chop the onion, red pepper and Jalapeno chillies and add to the saucepan along with the tomatoes (with juice) and the lime juice. Add more water if necessary. Simmer for approx. 1 hour until the beans are soft and the chili has become nice and thick.