Egmont Honey - Slow Cooker Mexican Chilli Beans

We love a good slow cook. They require very little prep and yet result in such fantastically flavoursome meals. This recipe is no exception. The spices add a wonderful depth to the dish, and the honey and chocolate add sweetness and perfectly rounds it all out. Invite some friends around this weekend, whip this up and have a fiesta!

Ingredients

- 2 tablespoons olive oil

- 1 onion, finely chopped

- 4 cloves garlic, minced

- 1 chipotle pepper in adobo sauce* (or use 1 red chilli), finely chopped

- 1 tablespoon smoked paprika

- 2 teaspoons ground coriander

- 1 ½ teaspoons ground cumin

- 1 teaspoon oregano

- 1 stick cinnamon

- 2 tablespoons tomato paste

- 1 tablespoon Egmont Honey

- 3 tins chopped tomatoes

- 1 tin red kidney beans

- 1 tin black beans

- 50g dark chocolate

- Coriander leaves, to garnish

- Corn chips, to serve

- Lime wedges, to serve

Method

1. In a heavy-bottomed frying pan over a medium high heat, heat the oil and fry the onion until golden-brown and translucent. Add the garlic and cook for a further minute or two.

2. Add all the ingredients to the slow cooker apart from the chocolate. Set to high and leave to cook for 8-12 hours (we even left ours for 15 and the beans still held together). This is such a great set-and-forget recipe!

3. Once cooked transfer to a serving bowl and serve alongside your favourite Mexican sides like corn chips, tortillas, slaw, lime wedges and guacamole.