29 April 2010

Recipe: Chilli con carne with boerewors fricadels

Chilli con carne with boerewors fricadels

In Mexico this popular dish is prepared with mince and chillies. To give it a South African flavour the mince was substituted by boerewors and the chillies by our own mild piquanté peppers. Complemented with wholesome beans, it serves as a full meal.

500 g thick boerewors, casing removed and shaped into fricadels
45 ml (3 tbsp) cake flour
olive oil for frying
1 onion, chopped
4 cloves of garlic, crushed
62,5 - 125 ml (1/4 - 1/2 c) preserved piquanté peppers (peppadews)
10 ml (2 t) sugar
1 x 420 g tin chopped tomatoes
1 x 420 g tin baked beans in tomato sauce
250 g dried beans e.g. kidney, sugar or butter beans or a mixture, soaked overnight and boiled until soft, but firm
ground sea salt and black pepper
chopped parsley, chives and halved piquanté peppers as garnish

1. Roll fricadels in flour and fry in olive oil. Remove and keep warm.
2. Sauté onion and garlic until translucent. Add rest of ingredients and simmer until sauce has reduced thickly. Add fricadels, heat thoroughly, garnish with parsley and halved piquanté peppers. Serve warm with avocado and salad leaves.


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