Yucatan Beans

Method

• 1)

  Pre heat oven to 180c.

• 2)

  Brown meat in a hot pot with olive oil for approximately 5 minutes, then set aside.

• 3)

  Finely chop red onions and add to pot on medium heat with knob of butter and star anise. Leave to sweat with lid on for 10 minutes.

• 4)

  Peel and finely chop carrots and add them to the pot to continue to sweat for another 10 minutes.

• 5)

  Add cumin and paprika to pot, mixing together and put lid back onto sweat for 5 minutes.

• 6)

  Chop Chili.

• 7)

  Remove the star anise from the pot.

• 8)

  Add in the tomatoes, chillis, shanks (or vegetables if vegetarian) and stock. Stir and leave to simmer with lid off.

• 9)

  Chop sweet potatoes, drizzle in olive oil and roast in oven for 15-20 minutes.

• 10)

  Coat whole capsicum in olive oil and roast in oven to blacken for 30 minutes.

• 11)

  When capsicum is done set aside to cool, once cool peel off outer skin, remove inner seeds and chop up remaining roast capsicum.

• 12)

  Make guacamole by smashing up 1/2 an avocado per person.

• 13)

  Add the capsicum, drained and rinsed black beans and sweet potatoes to the pot. Stir together.

• 14)

  Leave to simmer and reduce with lid off for 15 minutes.

• 15)

  Serve with guac on top and maybe some corn chips.

• 16)

  Have leftovers in the morning on a piece of toast.