Chilli Beans

1 cup/175g/6oz rose cocoa beans
2 tbsp/30ml olive oil
½ tsp/2.5g fennel seeds
1/2 tsp/2.5g mustard seeds
1 onion, chopped
2 cloves garlic, chopped
1 ¾ cup/100g/4oz sliced mushrooms
½ fresh green chilli, de-seeded and chopped
1 ¾ cups/425g/15oz can tomatoes, mashed
2 tbsp/30ml chopped fresh coriander or parsley
salt and freshly ground black pepper
Serves 4
1-Soak the beans overnight and cook them in salted water until tender. Cooking time will vary
depending on the age of the beans. They could be ready in 20 minutes, or they may take an hour,
so keep testing.

2-Meanwhile, heat the oil in a pan and, when hot, add the seeds. As soon as the mustard seeds
begin to pop, add the onion and garlic. Cook gently until translucent.

3-Stir in the mushrooms. When they are tender, add the chilli and tomatoes, coriander and
seasoning. If you can't get coriander, use parsley instead, but the dish will certainly lose some of
its character.

4-Add the beans, heat through for 10 minutes and serve with roasted rarebit or an omelette for a
warming winter supper.