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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!
Chef’s tips
Serve with tortilla chips.