Maybe not an authentic way to make black bean chilli but the combination of coffee, soy sauce and smoky chillies provides a rich and savoury complexity of flavour. Mexican chilli sometimes does contain coffee, of course - but not soy sauce! Its easy enough to make if you use tinned black beans. Make sure to use a good instant coffee. I used 100% Arabica. I think you could use freshly brewed double strength expresso instead, in which case, add gradually and adjust the amount to taste. This is a vegan recipe if you omit the yoghurt topping or substitute vegan yoghurt. Ingredients (serves 2 to 3) 3 dried serrano chillies 2 tbsp vegetable oil 1 medium onion, chopped 1 red pepper, chopped 1 x 400g tin of black beans 1 x 400g tin chopped tomatoes 1 x 400g tin of black beans 2 tbsp instant coffee 1 tbsp dark soy sauce 1 tbsp light soy sauce 1 tsp cinnamon powder 1 tsp cumin powder 1 tsp hot chilli powder Salt to taste Coriander leaves to garnish Greek style yoghurt or sour cream and fresh mild green chillies (optional) Method Toast the whole dried chillies in a hot pan (no oil) until they start to smoke. Break up the chillies and grind to a powder using a pestle and mortar or spice grinder. Heat the oil in a pan and add the chopped onions and pepper. Allow to cook gently for 5 minutes until they soften. Add the tinned tomatoes, coffee, soy sauce, chilli, cumin and cinnamon and mix well. Bring to simmering point and cook for at least 25 minutes. Add a little water if the sauce becomes to thick. Add the black beans and a little of the canning liquid. Heat through and taste for seasoning. Serve with rice or over baked potatoes. Garnish with coriander leaves, fresh mild green chillies and yoghurt or sour cream (optional).