Smoky black beans recipe
These beans are earthy, salty and smoky. Enjoyed with rice, wrapped in a burrito or fried in a quesadilla, these beans always fit the bill.
Ingredients
To serve (optional)- 4 dollops of soured cream
- 4 handfuls fresh coriander (cilantro), roughly chopped
- 300 ml vegetable stock
- 1 pinch each of salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, sliced
- 1 bay leaf
- 2 tsp chilli flakes or powder (ancho or chipotle)
- 1 pinch ground cinnamon
- 0.5 tsp ground cumin
- 2 carrots, cut into rounds
- 2 400g/14oz tins black beans (not drained)
Details
- Cuisine: American
- Recipe Type: Beans
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Begin by heating the olive oil in a large frying pan. Add the onion and soften gently for 10 minutes.
- Then add the garlic, bay leaf, chilli, cinnamon, cumin and carrots and cook for a further 2–3 minutes.
- Tip in the black beans and stock.
- Bring to the boil and cook over a medium heat for about 20–25 minutes until the mixture has thickened a little, then season.
- Pile into bowls and serve with rice or a dollop of soured cream and some fresh coriander, if you like.
This recipe is from Take One Tin by Lola Milne. Published by Kyle Books, £14.99.
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