Black Bean Chilli Con Carne

While a chilli con carne will traditionally have red kidney beans, I decided to give some black beans a try to change things up and it worked out a treat. 

This meal is more than plenty of spice for your mouth, it is incredibly filling and great for you in general. It is a hit in any household, and will surely be one in yours.

Preparation time: 20 minutes (plus beans soaked overnight)

Cooking time: 150 minutes approx

Ingredients

• 225g dried black beans
• 400g can chopped tomatoes
• 500g braising steak, diced
• 300ml beef stock
• 2 tbsp vegetable oil
• 1 tbsp paprika
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp hot sauce
• 2 onions, chopped
• 1 dried red chilli, crumbled
• 1 fresh green chilli, seeded and finely chopped
• 1 garlic clove, crushed
• 1 red capsicum, seeded and chopped
• Salt
• Fresh coriander, to garnish
• Boiled rice, to serve

Method

1. To prepare the beans you will need to put them in a large pan, cover with cold water, bring to the boil and leave boiling vigorously for about 10 minutes. Drain, tip into a bowl, cover with cold water and leave to soak overnight.
2. Preheat the oven to 150°C. Heat the oil in a large, flameproof casserole. Add the onion, garlic, and green chilli and cook for 5 minutes until soft. Transfer the mixture to a plate.
3. Increase the heat to high, add the meat the casserole and brown on all sides, then stir in the paprika, ground cumin and ground coriander.
4. Add the tomatoes, beef stock, dried red chilli, and hot pepper sauce. Drain the beans and add them, with enough water to cover, and also adding the plated mixture. Bring to the simmering point, cover and cook in the oven for about 2 hours. Stir occasionally and add extra water, if necessary, to prevent the casserole from drying.
5. Season the casserole with salt and add the capsicum. Replace the lid, return to the oven and cook for about 30 minutes more, or until the meat and beans are tender. Sprinkle over the fresh coriander and serve with the boiled rice.
6. Eat!

Fried Baby Barramundi with Avocado

This fishy dish is as easy as they come to put together, but don't let that fool you because this is one delicious meal. 

I suggest trying the fish and avocado in one bite, you will see why. Also, if you don't think it will be filling enough, just serve with a small side of rice.

Preparation time: 15 minutes (plus marination time of about 2-3 hours)
Cooking time: 15-20 minutes

Ingredients

• 4 baby barramundis, prepared
• 1 large lemon
• 1 lime, sliced for garnishing
• 2 avocados
• 4 cooked corn sliced widthways
• 3 tbsp spice seasoning
• Fresh parsley, chopped
• Oil
• Plain flour

Method

1. Squeeze the lemon juice inside and outside the fish, and sprinkle with spice seasoning. Place the fish in a cool shallow dish, cover and set aside in a cool place to marinate for 2-3 hours.
2. Lift the marinated fish out of the dish and dust thoroughly with the flour, shaking off any excess. Heat the oil in a large non-stick frying pan over a medium heat. Add the fish and fry gently for 7-10 minutes on each side. 
3. Meanwhile, cut the avocados in half, remove the stones and cut in half again. Peel away the skin and cut the flesh into thin strips.
4. When the fish are cooked through and the skin is crisp and brown, transfer them to warmed serving plates. Add the avocados and corn slices. Garnish with the chopped parsley and lime slices, and serve immediately.
5. Eat!