I’m a huge fan of using dark chocolate in savoury meals. It adds such a depth and richness to sauces, as clearly demonstrated with this black bean stew. The freshness of the mango salsa perfectly balances the deep and dark stew, making this a treat that is equally enjoyable in summer or winter.
This recipe was originally featured by Dish Magazine.
Method
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.
