Ingredients:
For the Chilli:
Serves 4
4 x 300g Beef ribs. (whole short ribs are best or use halved long ribs)
1 Onion
4 Cloves of garlic
3 tsp smoked paprika
1-3 Dried Habenero Chillis, depending on heat desired (2 is hot, 3 very hot).
2 tsp Chopped thyme
1.5 tsp Dried oregano
400g Tinned chopped tomatoes
400g Cooked black beans
400ml Hot water
Salt and Pepper
For the green rice:
200g Long grain rice
Half an onion
2 Peeled Cloves of garlic
12 Green padron peppers ( 8 for the rice and the rest to eat whole)
1 Large bunch of coriander
500ml Vegetable stock
Salt and pepper
Method:
For the chilli ribs:
- In a food processor, blend the onion, garlic, oregano and smokes paprika.
- Pre heat the oven to 160 degrees C (325 degrees F), gas ,mark 3
- Heat an ovenproof sauce pan or deep baking tray on the stove and add 2 table spoons of oil.
- Add the ribs and brown on all sides.
- Add the blended onion mix, the tomatoes, the black beans, the chopped thyme, some salt and pepper and the water and mix.
- Place the lid on the pan or cover the baking dish tightly with foil and place in the oven.
- Cook for two hours, turning the ribs after an hour.
- Check the ribs are tender and the meat is coming away from the bone. Remove from the oven and allow to rest in the sauce for 10 minutes before serving.
For the rice:
- Heat a frying pan with a little oil and fry the Padron peppers until the outside is lightly blackened.
- In a food processor, blend the half onion, garlic, coriander and 8 of the padron peppers with the stalks removed.
- Add the vegetables stock and blend further.
- Heat a heavy bottomed saucepan with two tablespoons of oil.
- Gently fry the rice until it has turned opaque.
- Add the green blend and bring to the boil.
- Cook on a simmer for 10 to 15 minutes, stirring regularly unti all the liquid has evaporate and the rice is cooked.
- Season with salt and pepper and serve.
Serve with sour cream, avocado and the remaining Padron peppers.
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