Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Drain and rinse the black beans in a colander. Clean and chop the mushrooms. Peel and chop the onion and garlic. Chop the chilli (reserve some for garnish).
Heat a soup pot over a medium-high heat with a drizzle of oil. Fry the mushrooms for 5 min or until the liquid has evaporated. Add the onions and cook for 3 min. Add the garlic, half of the chilli(spicy!), tomato paste, sugar, salt, pepper, smokedpaprika, cumin powder, dried oregano and a pinch of the chipotle powder(spicy!). Cook for 2 min.
3 Cook chilli
Add the measuredwater, half of the soy cream (see step 5) and drained black beans. Bring to a simmer, cover with a lid and reduce the heat to low. Cook for 20-25 min.
4 Boil rice
Meanwhile, rinse the jasmine rice. Add the rice, measuredwater and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
5 Avo lime crema
Meanwhile, slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Add it to a bowl. Add the lime juice and remaining soy cream. Mash with a fork until smooth. Alternatively, use a food processor or blender to get it really smooth. Season with plenty of salt.
Chop the coriander leaves. Serve the chilli over the cooked rice and serve with a spoonful of avo lime crema. Garnish with the reserved redchilli(spicy!) and the chopped coriander.