1 tbsp vegetable oil
1 large onion, finely diced
1 heaped tsp ground cumin
pinch ground cinnamon
½ tsp chilli powder
½ tsp dried chilli flakes
1 tsp smoked paprika
pinch of cayenne pepper
1 red pepper, roughly chopped
1 yellow pepper, roughly chopped
1 green pepper, roughly chopped
1 red chilli, deseeded and chopped
3 garlic cloves
1 tbsp tomato purée
400g can chopped tomatoes
pinch of sugar
few drops of Tabasco Sauce
1 tbsp balsamic vinegar
2 x 400g can black beans
20g dark chocolate (70-80% cocoa solids)
Heat the oil in a heavy-based saucepan. Add the onion, season, and soften for several minimals before adding the dried spices and sweating for a few minutes more. Add the peppers, season, cover, and cook together for at least 10 minutes or until softened before adding the chopped chilli.
Stir in the tomato purée until everything is coated, then out in the chopped tomatoes. Add the sugar, Tabasco, balsamic vinegar, and 100ml water. Season and stir to incorporate. Simmer for around 25-30 minutes, occasionally topping up with water if the sauce becomes too dry.
Add the beans to pan and simmer for another 15-30 minutes.
Add in the chocolate, allow to melt, server