Simple stewed black beans, delicious served in warm bowls with lots of toppings for dinner, served as a side dish, or used as a filling for vegan enchiladas or tacos.
- 1 small white onion
- light cooking oil
- sea salt
- 1 garlic clove
- 1/4 tsp sweet smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp cajun spice mix
- 1 tbsp tomato puree (tomato paste)
- 1 x 400g (14 oz) can black beans in water
- cubed avocado (optional, for topping)
- 1/2 small red onion (optional, finely chopped for topping)
- small handful fresh chives (optional, finely chopped for topping)
- Peel and finely chop the white onion, and cook it gently in a splash of light oil with a pinch of salt over a medium heat until soft and only just starting to colour – this should take about 5 minutes.
- Peel and finely chop the garlic before stirring it into the pan, followed by the spices. Cook for a minute or two until fragrant before stirring in the tomato puree. Cook for a further minute or two.
- Add the can of black beans – liquid and all – to the pan and stir until combined. Lower the heat to medium low and cook the beans gently for 20 minutes, stirring regularly, until the beans are just starting to break apart and they have thickened to make them spoonable. If you plan to use these beans as an enchilada filling, do cook them for a little longer if you wish to make them even thicker.
- Season to taste with a generous amount of sea salt before serving with your chosen toppings.