Real beef chilli with black beans and coriander

If you are going to spend the time making a casserole, remember it is very easy to make double and freeze some for an easy meal at a later date.
Serves 4

175g/6oz dried black beans, soaked overnight
750g/1 1/2 lb braising steak, cut into 2.5cm/1 inch chunks
3 tablespoons sunflower oil
1 large onion, chopped
2 garlic cloves, crushed
1/2-1 teaspoon dried red chilli flakes (depending on how hot you like your chilli)
2 green chillies, seeded and chopped
2 teaspoons ground cumin
1 tablespoon paprika powder
200g/7oz can chopped tomatoes
600ml/1 pint beef stock
1/4 teaspoon dried oregano
15g/1/2oz fresh coriander, coarsely chopped
150ml/5fl oz soured cream
Fresh coriander sprigs to garnish
Salt and freshly ground black pepper

Drain the black beans, put them into a pan and cover with cold water. Bring to the boil and boil vigorously for 10 minutes. Then lower the heat, cover and cook for another 45-50 minutes or until tender.
Meanwhile, heat 2 tablespoons of the oil in a large heavy-based flameproof casserole. Brown the meat in batches over a high heat until well browned all over. Lift onto a plate as each batch browns and set aside.
Add the remaining oil and onion to the pan and cook for 6-7 minutes until nicely browned. Add the garlic, dried red chilli flakes, green chillies, cumin and paprika and fry over a medium heat for 1 minute.
Return the beef to the pan with the chopped tomatoes, beef stock and dried oregano. Season lightly, bring to the boil, cover and leave to simmer gently for 1 1/2 hours.
Drain the beans, add them to the casserole and simmer for a further 20-30 minutes until the beef is tender.
Stir in the chopped coriander and adjust the seasoning if necessary. Serve with some steamed rice or warm flour tortillas, garnished with some soured cream and the fresh coriander sprigs.