Ingredients Jump to Instructions ↓

  1. 1 1/4 cups (250g) dried black-beans, also known as turtle beans

  2. 3 cups cold water

  3. 1 dried Ancho chilli

  4. 1 smoked Chipotle chilli

  5. 1 stick cinnamon

  6. 1 bay leaf

  7. 2 teaspoons sea salt

  8. 1 teaspoon cracked pepper

  9. 2 cobs fresh corn, skin on, soaked

  10. 10 minutes in cold water

  11. 4 large red capsicums

  12. cup olive oil

  13. 1 bunch fresh coriander, picked and roughly chopped

  14. sea salt and cracked pepper to taste

  15. lime juice, optional

  16. A 200g piece of blue-eye to grill for each serve

Instructions Jump to Ingredients ↑

  1. Soak black-beans, amply covered in cold water over night.

  2. Next day, rinse black-beans in cold water. Transfer to a large saucepan, along with the 3 cups cold water and chillies, cinnamon stick, bay leaf, sea salt and cracked pepper. Bring to a boil. Reduce heat and gently simmer covered (lid tilted to allow steam to escape) 50-60 minutes.

  3. Skim any scum that rises to the surface from time to time. Beans when cooked should retain some firmness and a little crunch.

  4. Remove from heat, strain and remove chili skin, bay leaf and cinnamon stick. Transfer to a large mixing bowl and set aside to cool.

  5. Meanwhile, heat a char-grill pan and cook corn, husk on, turning every 4-5 minutes until husk is blackened all over. Peel off husk and slice off corn kernels (shuck) and transfer to mixing bowl along with cooked beans.

  6. Place wire rack over cook-top burner, blister skin of capsicums, turning to blacken evenly. When softened, remove from heat and scrape back burnt skin with a small knife.

  7. Remove seeds from capsicums and cut into strips. Add to bowl with beans and corn.

  8. Add olive oil and coriander to bean mix, season to taste with salt and pepper and lime juice if desired.

  9. Serve with grilled fish, chicken or lamb.


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