Cumin + garlic black beans

Cumin + garlic black beans

By
From
A Lot on Her Plate
Serves
4
Photographer
Helen Cathcart

This little recipe is one of my best-loved side dishes when I’m making anything Mexican. It’s lovely as an accompaniment to the Melting Mexican pulled pork tacos or Chipotle roast chicken, but also great on its own loaded onto tacos and topped with a poached egg as a quick and satisfying lunch or light supper.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 white onion, finely chopped
2 garlic cloves, crushed
salt
freshly ground black pepper
400g tinned black beans
2 teaspoons ground cumin
1 lime, juiced
coriander leaves, to garnish
lime wedges, to serve
red chilli flakes or chopped fresh red chilli, to serve (optional)

Method

  1. Heat the olive oil in a non-stick frying pan over a low heat, and fry the onion and garlic for about 3–5 minutes with a pinch of salt and pepper, until soft but not browned. Remove from the heat.
  2. Drain the black beans in a sieve, reserving the juice, and rinse them under cold water. Put three quarters of the beans in a food processor with 2 tablespoons of their tin juice, and blitz them to a purée. Pour them into the pan with the onion and garlic, adding the cumin, lime juice and a slosh more olive oil, and return to a medium heat for 2 minutes. Add the remaining whole beans to the pan and warm through, checking for seasoning and adding more salt if needed. Garnish with chopped coriander and serve with lime wedges for squeezing over. If you like, you could add red chilli flakes or chopped fresh chilli at the end for a bit of heat.
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