- 6 rehydrated ancho poblano chillies, or red peppers (a little sweeter)
- 1 tbsp rapeseed or olive oil
- 2–3 shallots or 1 medium onion finely chopped
- 2 garlic cloves finely chopped
- 150–200 g tomatoes
- 400 g tin borlotti pinto or butter beans, drained and rinsed
- Bunch of coriander chopped
- 1 tsp ground cumin
- 1 tsp hot smoked paprika
- Pinch of chipotle flakes optional, but especially good if using red peppers
- Salt & pepper
- Preheat the grill to high. Lay the chillies on a baking tray and grill, turning from time to time, until the skins begin to char. Leave until cool enough to handle, then carefully peel away the skins, taking care to keep the chillies whole. Cut around and remove the stalks and a flap of flesh to form a ‘lid’. Carefully scrape out all the seeds and membranes from inside the chillies and lids, and tip out any juice.
- Preheat the oven to 180°C/Gas Mark 4. Heat the oil in a frying pan over a medium-low heat, then gently sauté the shallots or onion and garlic until soft, about 10 minutes. Slice the tomatoes in half and grate their flesh straight into the pan, holding back the skin. Simmer for a minute or two to reduce slightly. Remove from the heat.
- Add the drained beans to the pan and roughly mash some of them with a fork, so they break up a little – don’t overdo it, you want plenty of them to stay whole. Add the chopped coriander, cumin and paprika, mix well and season with salt and pepper to taste. Stuff the mixture carefully into the chillies and top with the ‘lids’. Lay them in a lightly oiled ovenproof dish and bake for 20 minutes.
- Serve the stuffed chillies hot, with a spoonful of soy yogurt mixed with garlic, salt & pepper, if you like, and a crisp, green salad.