Black Bean Bolognese with Courgetti

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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INGREDIENTS
2 tbsp of coconut oil
1 large white onion
2 garlic cloves crushed
2 tsp of ground cumin
1 tsp of smoked paprika
1 red chile
1 tsp of dried oregano
1 sweet potato
2 celery sticks
1 carrot
2 cans of cooked Kidney beans or black beans
2 cans of chopped tomatoes
250ml/1 cup of vegetable stock (freshly made – no sugar no preservatives)
1 tsp of salt
1 tbsp of raw cacao powder
6 courgettes

DIRECTIONS
Chop the carrot, celery, and sweet potato into cubes.
Heat the coconut oil in a large pot, throw in the onion, cumin, chile, smoked paprika and oregano. Cook for a few minutes and add a pinch of salt. Throw in the other veg and sauté for a few minutes.
Next, pour in the tomatoes, beans, cacao, stock and another pinch of salt. Cook for 1 hour until the beans are soft and flavoursome. Just before it’s ready, spiralize your courgettes into ribbons and steam for 2 minutes.

Plate the bolognese and courgetti together and top with freshly chopped chile.

From madeleineshaw.com
Images: Shanyaraleonie