Recipe - Blackbean Chilli With Chocolate

250 g Black kidney beans; soaked
1 One half pt Water
4 tablespoon Virgin olive oil
250 g Button mushrooms
1 Onion; finely minced
2 Cloves garlic; crushed
2 lg Potatoes; cubed
1 Red pepper; cored, seeded
and
; minced
2 teaspoon Ground coriander
1 teaspoon Ground cumin
2 teaspoon Hot chilli powder
425 ml Tomatoes; finely chopped
1 Lime; juice of
2 tablespoon Coriander
100 g Dark chocolate

Drain the beans and place in a pan of water and bring to the boil for
10 minutes, reduce the heat and cook for 45 minutes.

Heat half the oil in a pan and fry the mushrooms, remove the
mushrooms and keep aside. Add the remaining oil to the pan and fry
off the onions, garlic, potato, pepper and spices.

Drain the beans, reserving the liquid. Boil down the liquid until
reduced to 450ml.

Stir the beans into the pan with the vegetables, add the reduced
liquid, tomato and mushrooms.

Bring to the boil, cover and simmer for 30 minutes.

Stir in the lime juice, chocolate and coriander and cook for a
further 5 minutes.

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