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  • 1 cup of cooked Local Village Foods Bambara beans (soak overnight before

cooking) or canned

  • 2 tablespoon extra-virgin olive oil
  • 1 onion, chopped
  • 1 red pepper chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon smoked paprika
  • 3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon cinnamon
  • 1 -2 teaspoons of dried chilli flakes
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 810g can peeled & chopped tomatoes
  • nachos, to serve
  • Fresh coriander sprigs, to serve
  • Lime or lemon wedge to serve
  • Natural yogurt to serve

Step 1
Heat oil in a large saucepan over medium-high heat. Add onion, & garlic. Cook, stirring occasionally, until onions are translucent, then add your peppers and cook for an additional minute before adding in all your spices. Keep stirring until all spices are mixed in.

Step 2
Add tomatoes and bring to a low simmer until tomatoes are thickening then add in your cooked Bambara beans and simmer further for 20 minutes to infuse all. Season with salt and pepper.

Step 3
Serve your Bambara chilli con ‘carne’ with nachos, coriander and lime/lemon wedges

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