Ouch, my butt

Thermomix recipe: Ouch, my butt. Ready in 50 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 small onion (approx. 80-100 g), peeled and quartered
• 2 cloves garlic, peeled
• 20 g olive oil
• 1/4 - 1/2 of a Pepper X pepper (or less, to taste, with extreme caution)
• 1/4 - 1/2 of a Carolina Reaper pepper (or less, to taste, with extreme caution)
• 1/4 - 1/2 of a Trinidad Moruga Scorpion pepper (or less, to taste, with extreme caution)
• 1/4 - 1/2 of a Ghost Pepper (or less, to taste, with extreme caution)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp tomato paste
• 100 g dried brown or green lentils, rinsed well
• 400 g vegetable broth
• 200 g canned diced tomatoes (optional, for extra body)
• 400 g canned baked beans, rinsed and drained
• 1/2 tsp salt (or to taste)
• Pinch of black pepper
• Fresh coriander, chopped (for garnish, optional)
• Sour cream or plain yogurt (for serving, optional)

Instructions

1. Place onion and garlic into the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
2. Add olive oil to the mixing bowl. Sauté 3 min / 120°C / Speed 1.
3. **EXTREME CAUTION:** Wearing gloves and ensuring good ventilation, carefully add the desired amount of super-hot peppers (Pepper X, Carolina Reaper, Trinidad Moruga Scorpion, Ghost Pepper), finely chopped, to the mixing bowl. Start with a very small amount (e.g., a tiny sliver) as these peppers are extremely potent. Add ground cumin, smoked paprika, and tomato paste. Sauté 2 min / 120°C / Speed 1.
4. Add rinsed lentils, vegetable broth, and canned diced tomatoes (if using) to the mixing bowl. Place the simmering basket on the lid instead of the measuring cup to allow steam to escape and prevent splatter.
5. Cook 25 min / 98°C / Speed 1 (Reverse).
6. Pause, scrape down the sides and bottom of the mixing bowl with the spatula. Check the consistency and adjust liquid if needed (add a splash more broth if too thick).
7. Add the rinsed and drained baked beans, salt, and black pepper to the mixing bowl. Cook 5 min / 95°C / Speed 1 (Reverse). Continue to use the simmering basket on the lid.
8. To settle and prevent sticking, cook 1 min / 90°C / Speed 1 (Reverse).
9. Carefully transfer the chilli pot to serving bowls. Garnish with fresh coriander and serve with a dollop of sour cream or plain yogurt if desired to help temper the heat.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.