Brazilian Black Beans

A hearty, moreish masterpiece...

Serves	3-5
Prep time	20 minutes
Cook time	50 minutes

Making a big batch of this at the weekend will give you a gift that keeps on giving! This Eat Well for Less dish is packed with incredible flavour and works out as less than 50p per person!

Ingredients

800g tin	black beans, drained
1	bay leaf
1 tbsp	olive oil
1	red onion (small), chopped
2-3	garlic cloves, crushed
1/2 tbsp	ground coriander
1/2 tbsp	ground cumin
1 tsp	cumin seeds
1 tsp	cinnamon
1/2 tsp	dried oregano
800ml	vegetable stock
125g	chopped tomatoes
	juice of 1 lime
	fresh coriander, handful
2	jalapeño rinds (remove seeds for milder taste)
1/2 tbsp	paprika
	salt and pepper, to taste

Method

Heat the oil in a large pan over a medium heat, then add the onion, jalapeño, pepper, garlic and salt. Cook, stirring for a few minutes until the onion starts to soften. Add the spices, oregano and bay leaf then cook for a further minute.
Add the drained black beans, stock and chopped tomatoes. Bring to a simmer and cook until the beans are very soft, approximately 30 minutes.
Transfer half of the mixture into a large bowl, then use a hand blender to smooth. Pour back into the pan and stir well. For a thinner soup, only blend 1/3 of the beans.
Add the chopped coriander and lime and cook for a further 5 mins. Check the seasoning and adjust if necessary. Serve and enjoy with tortilla chips on the side!