This is a heavily adapted version of Chantal Coady's 'Mexican refried beans with chocolate sauce' from her book Real Chocolate - chiefly because I didn't have some of the ingredients required nor the forethought to do the requisite planning. I am a huge fan of re-fried beans, principally because it's a nice quick meal to make after work and it's a good excuse to have tortilla chips. I had, however, never made them with chocolate before - until now!
This is what I did:
- Fried 1 small onion and 3 cloves garlic slowly in a slosh of olive oil and a knob of unsalted butter for about 10 mins.
- Added 1 nearly drained can of haricot beans - they were all I had.
- Stirred in 1 tbsp tomato paste, 1 tsp ground ginger, 1/2 tsp my chilli sauce and 1 tsp cocoa.
- Simmered for 5 mins, then mashed roughly.
- Served with tortilla chips, sheep's yogurt and chopped parsley with purple sprouting broccoli on the side.
The yogurt gave a wonderfully tangy contrast to the rich tasting beans. Next time, I shall attempt to follow the original recipe more closely.