Chipolte gives this stew its smokiness and depth of flavour.
prep dreid black beans with an overnight soak, then bring to boil and simmer for an hour or so until soft. Then strain and set aside.
In a flat pan, add a tsp rice bran oil and chopped onion fry until clear and lightly brown, add in two whole chopped fresh tomatoes and a can of diced tomatoes with a tablespoon of chipolte sauce and 4-5 bay leaves and two cloves of thinly chopped fresh garlic. Stir until lightly bubbling under med to light heat. Add two cups of passata until there is enough room for a cup of rice to be cooked an expand in the mixture.
Add a cup of basmati rice, cook on low heat for 15 mins and then add black beans and sliced button mushrooms.
Cook on low heat and test the texture of the rice and black beans, about 30 mins on simmer is a guide but will depend on your stove top and the size of your pot.
make sure to use a non stick pot.
Enjoy with a garnish of freh basil and a glass of red.