Ingredients
2 x 400g black beans (*undrained)
2 tbsp olive oil
1 small red onion, diced
4 garlic cloves, chopped
1 fresh red chilli - chopped fine
½ tsp ground cumin
1 ½ tsp oregano
½ tsp Chilli flakes - omit if you don't like it hot!
½ tsp smoky paprika
1 ½ tsp salt
400g tin chopped tomatoes
Garnish
2 tbsps olive oil
2 small limes - juiced
1 cup fresh chopped coriander or parsley leaves
Cooking Steps
DO NOT DRAIN THE TINS OF BLACK BEANS
Step1
Heat a large pan over a medium heat with 2 tblsp of olive oil.
Add the chopped onion with a sprinkle of salt and fry for 5-6 minutes until the onionis soft and golden (but not browned) .
Stir in the chopped garlic, red chilli, cumin, paprika, oregano and chilli flakes (optional for extra heat) and fry for 1-2 minutes.
Step 2
Add the tin of chopped tomatoes, stir and turn down the heat. Simmer for 8-10 minutes.
Taste, and season with salt and pepper.
Step 3
Pour in the tinned black beans with their liquid, stir and simmer for 15 minutes until the mixture is thick and saucy. If it is too dry add ½ -1 cup of boiling water with a vegetable stock cube. Stir and cook for a further 5 minutes.
Step 4
Turn off the heat. Stir in a couple of tablespoons of extra virgin olive oil, lime juice, 1 tsp of sugar and the chopped coriander. Taste and adjust seasonings.
Serve with rice or crusty bread.