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I recently discovered a fantastic new deli on Rode Road: Loria Deli. It has an excellent range of cheeses and also dried food. A recent trip saw me walk away with a bag of black turtle beans. Dried beans take a little more work and foresight than canned ones, but they are easy to store and usually quite a bit cheaper than tinned beans. Also, you can get a far greater variety of dried beans than the range of tinned ones available in most supermarkets.
I used half a small chorizo sausage in a pasta dish (recipe to come) and was wondering what to do with the remaining 1 1/2 sausages. A bit of google research led me to this website and I found the perfect dish to try out my new beans.
You can increase the amount of spice if you wish - I would probably increase them as I like a bit of kick in my chilli. The chorizo adds a wonderful depth and richness to the dish and the beans help it stick to your ribs. If you are using dried beans, you need to soak them overnight and then drain off the water before cooking. You can either cook them separately and add towards the end, or add at the beginning and let the chilli simmer for a few hours until the beans are tender. You may need to add more water throughout the cooking process. I didn’t want to dirty another pot, and I had a bit of time to spare, so I cooked mine with the chilli. I think it helped the flavours to develop. If you used tinned beans, you will basically just be warming them, so the cooking time is greatly reduced.
I enjoyed this dish during the rainy weather at the beginning of the week, but it has started getting far too hot to enjoy a big bowl of chilli… More salads will be making their way onto the menu.