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Cricket and Two-bean Chili
Cricket and Two-bean Chili is a modern Fusion recipe (based on a Tex-Mex original) for a classic spicy two-bean chili incorporating dried crickets into the dish. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Cricket and Two-bean Chili.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
2
Rating: 
Tags : Spice RecipesBean RecipesFusion RecipesFusion Recipes
I've eaten insects in various forms around the world, crickets and ants, of course, woodlice from the garden, mapone worms in South Africa and various insects in Thailand. So I was interested to see insects becoming available for sale over the internet in the UK (mostly crickets and mealworms to be honest). So I'll be adding more insects to my diet and posting more insect-based recipes on this site, like this one for dried crickets served up as a two-bean chili.
Ingredients:
30g Dried Crickets (the ready to cook type), chopped
400g tin of Black Beans, drained
400g tin of Chilli Kidney Beans
1 bell pepper, diced
1 Onion, chopped
1 Carrot, scraped and diced
2 Garlic Cloves, minced
2 red finger chillies, finely chopped
2 tbsp Tomato purée
400g tin Chopped Tomatoes
2 tsp smoked Paprika
1 tsp Ground Coriander
1 tsp Cayenne Pepper
1 tsp chilli powder (hot/medium)
2 tsp ground Cumin
2 Bay Leaves
1 Vegetable Stock Cube
salt and freshly-ground black pepper, to taste
To Accompany:
Rice
Sour Cream and Chives
Guacamole
Coriander leaves
Method:
Mix together the onion, bell pepper, carrot, garlic and chillies in a pan over medium heat. Stir in the tomato purée and cook, stirring constantly, for 2 minutes until the tomato purée begins to darken.
Now mix in all the spices before adding the chopped tomatoes, crumbled stock cube and bay leaves. Stir well to combine.
Stir in the beans then bring to a simmer and cook for 20 minutes.
Taste and adjust the seasonings, adding a splash of water if the sauce is too thick. Finally stir in the crickets and cook for about 1 minute.
Serve accompanied by rice, sour cream and chive dip, guacamole and coriander leaves.
