Smoky black beans recipe

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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
  • 4 dollops of soured cream
  • 4 handfuls fresh coriander (cilantro), roughly chopped
  • 4 dollops of soured cream
  • 4 handfuls fresh coriander (cilantro), roughly chopped
For the black beans
  • 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)
  • 10.6 fl oz 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)
  • 1.3 cups 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

  1. Begin by heating the olive oil in a large frying pan. Add the onion and soften gently for 10 minutes.
  2. Then add the garlic, bay leaf, chilli, cinnamon, cumin and carrots and cook for a further 2–3 minutes.
  3. Tip in the black beans and stock.
  4. Bring to the boil and cook over a medium heat for about 20–25 minutes until the mixture has thickened a little, then season.
  5. 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.

You might also like:

Smoky bean and monkfish stew

Chicken, quinoa and black bean burritos

Black and kidney bean chilli

 

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