Black Bean Stew
coconut oil for sautéing
1 large onion, diced
3 cloves of garlic, finely diced
2 medium portobello mushrooms, diced
2 x 425-gram tins black beans, drained
350ml vegetable stock
10 grams very dark chocolate (over 90%), diced
2 tablespoons cider vinegar
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground paprika
To serve: basmati rice, fresh coriander, thinly sliced green chilli
1 medium sized mango, peeled, pitted and diced
¼ red onion, finely diced
½ teaspoon coconut sugar
juice of half a lime
½ teaspoon salt
handful of fresh coriander leaves
Sauté the onions in the coconut oil on a medium heat for five minutes, until translucent. Add the garlic, mushroom and spices and cook for another five minutes on a medium heat, stirring constantly.
Add the rest of the stew ingredients, stir to combine, and leave to cook on a low heat for around 30 minutes, or until the bottom starts to stick. Season with salt and cracked black pepper.
Salsa: Mix all the ingredients together and serve with the stew, basmati rice and lime segments to squeeze over the top.
Pantry note: For the dark chocolate, Luke recommends using Taza 95% 'Wicked Dark' or OCHO 'Samoa 100%', which are available through The Chocolate Bar.