- 225 grams red kidney beans (Dried, soaked overnight)
- 2 tablespoons olive oil
- 4 onions (finely chopped)
- 4 garlic cloves (finely chopped)
- 2 celery sticks (diced)
- 2 red chillies (seeded, finely chopped)
- 225 grams bacon lardons (Streaky)
- 1 tablespoon ground cumin (and paprika)
- 1 teaspoon ground coriander (fennel seed)
- 1 teaspoon ground cinnamon
- 1 tablespoon fresh oregano (Chopped)
- 1 kilogram venison (Coarsely ground, from your butcher)
- 2 teaspoons unsweetened cocoa powder (optional)
- 800 grams chopped tomatoes
- 2 tablespoons tomato puree
- 1 bay leaf
- chicken stock
- salt (to taste)
- flour tortillas (Soft)
- shredded lettuce
- grated cheddar
- coriander leaves (Fresh)
- Place the beans in a pan with plenty of boiling water and boil fast for 15 minutes.
- Drain, rinse and put back in the pan with fresh water and simmer for an hour until tender, topping up with boiling water as necessary. Drain and rinse.
- Heat the oil in a large pan, add the onion, garlic, celery and chillies and cook for 15 minutes until softened and lightly golden. Add the bacon and cook for 10-15 minutes until the bacon is sizzling and golden. Stir in the spices and oregano and cook for 1-2 minutes.
- Add the venison and cook for 10-15 minutes, stirring until browned. Stir in the cocoa, if using, with the kidney beans, tomatoes, tomato puree, bay leaf and 900ml/1.5 pints of the stock. Bring to the boil. 5 Season with salt, reduce the heat and simmer for 2-2 1/2 hours, adding the remaining stock as necessary until completely tender and the venison is covered with juice. Serve at once with the tortillas, lettuce, cheese and coriander, i
|Calories600Calories from Fat180|
|% DAILY VALUE|
|Calories from Fat180|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.