Black bean rice bowl

I am trying really hard to black beans. They have never been something I have eaten, but now that I am eating meatless, I am trying to mix up the sources of protein I am eating and include more beans.

The reality is I still much prefer lentils and chickpeas, so I will still eat these much more, but black beans will get a regular run when I cook them in this recipe.

There are so many lovely flavours in this dish and as they have simmered for a while, they are softer in feel to eat.

Black bean rice bowl

Print Recipe Pin Recipe

Servings: 4

Course: Main Course

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 3 cloves garlic
• 1 medium onion
• 2 440 grams diced tomatoes
• 2 400 grams organic black beans
• 2 tsp ground cumin
• 0.5 tsp ground hot chilli

Method

 

1. Finely chop onion and prepare garlic for crushing.
2. Drain and rinse black beans thoroughly and set aside.
3. Heat oil in a large saucepan, then add onion and garlic. Cook for 3-4 minutes stirring frequently.
4. Add black beans and stir for a further 3 – 4 minutes.
5. Add cumin and chilli and stir until mixed in well.
6. Add tomatoes to the saucepan and bring to the boil.
7. Once it has started to boil, place on the lid, turn down and simmer for 15 minutes, stirring occasionally.
8. Remove from the heat and then serve with Mexican rice and fresh salsa

Notes

Additional recipes:

• Mexican rice
• Fresh salsa

Do you have a favourite black bean recipe?