Chilli Black Bean Stew

Picked this recipe off the back of a packet of black beans.  They intrigued me as I was ambling through Tesco so thought I would give them a go.  OK, it does require a little forethought to get the beans soaked but hey, its easy enough.  Despite so few ingredients this recipe packed a huge flavour punch and it was only after hubby had eaten it did he realise I have fed him a meat free dish! Very, very satisfying.

Chilli Black Bean Stew
Serves 4 with rice or 2 by itself.
Approx 14 pro points based on serving 2 with Greek yogurt (no rice)

150g dried black turtle beans
1 1/2 tbsp oil
2 red onions, diced
2 green chillies, deseeded and diced
1 tsp fresh grated ginger
1 red pepper deseeded and quartered
2 cloves garlic
100g dried apricots, diced
2 x 400g chopped plum tomatoes
2 tbsp 0% Greek yogurt

Soak the beans overnight in cold water.  Drain and put onto boil in a pan of fresh water.  Boil for 10 minutes then simmer for 40 minutes and drain again.

Heat the oil in a large pan and add the onions and chillies, fry gently until the onions are translucent.  Add the ginger and cook for a further 3 minutes.  Remove from heat.

Puree the red pepper and garlic in a food processor and add to the onion in the saucepan, add the dried apricot, tomatoes and drained black beans, return to the heat and cook for a further 5 minutes or more until piping hot.

Serve over rice or cous cous with Greek yogurt and some chopped coriander.