Recipe

Herby Black Beans Recipe

Add Step-by-Step Photos	Bellenoelle / All my dishes 1 year, 8 months ago Easy, fairly light black beans redolent of fresh coriander (cilantro) and cumin. Prep:5m Cook:45m Servings:3	Bellenoelle
	mexican beans

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Fans

bluewatera

Ingredients

I bunch green onions

Tbl olive oil

2.5 Tbl cumin (yes, that much!)

3 cans black beans, drained and rinsed

3/4 pint (400 ml) chicken stock

2 tsp chipotle paste

1 heaped tsp dried sage

1 heaped tsp dried oregano

1 heaped tsp dried thyme

good handful fresh coriander (cilantro), stems incl

few pinches kosher salt

avocado

Directions

Chop the green onions, white and green bits.

Heat oil over med heat in a heavy-based saucepan or pot and saute the onions for a couple of minutes.

Add the cumin and stir in to toast the spice.

Add the chipotle paste and stir it up with all the onions.

Stir in the beans, then add the broth and all of the herbs.

Bring to a boil, then reduce heat to simmer until most of the liquid is gone.

Add salt to taste, then puree about half of the beans with a hand blender (easiest!) or food processor. This is essential to release the flavours, so don't give in to the temptation to skip this step. ;o)

Serve with slices of avocado on top.

I paired this with pan-fried polenta, fried eggs, and balsamic tomatoes, and it was positively dreamy. I've been tweaking my black bean recipe for at least four years and this is the best combination yet!

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