It was my birthday yesterday, which means today I’m taking it a bit gently. No sudden movements, no bright lights, etc. I’ll be back with the real celebration tomorrow! For now, an easy and ridiculously yummy Mexican recipe – restaurant-style black beans!
If you’ve been reading Amuse Your Bouche for a while, you’ll know about my love for black beans. I can’t get enough of them – so much so that I even dedicated a whole post to them a while back (see: 60 vegetarian black bean recipes). I find some beans (think butter beans) a bit too big for my taste, with that strange squishy texture and thick, chewy skins – but not the black bean. Black beans are small and soft, and they have a gorgeous dark, rich flavour that works perfectly with a bit of spice. I’ll happily put them in just about anything, but for some reason I don’t usually serve them on their own.
So this time I decided to let my favourite bean be the star of the show. There’s a restaurant where I live that does the best black beans – slightly spicy, soft and creamy, and ridiculously moreish. I always get them on the side of a burrito, but since they’re full of protein, they make a great meal on their own too. I couldn’t resist giving them a go myself.
Turns out, they’re easy – which is good, because I rarely make things that aren’t. Cook some onions, garlic, a bit of chilli, add your black beans… voila. If you’re unsure what sort of chilli to go for, err on the side of caution – you can always add more, but you can’t take it away! I tend to use quite a mild red chilli, because I don’t like my food to be overwhelmingly hot. You can see the kind of chilli I used in the background of my Thai green curry spinach soup photos.
Make sure you serve these with a big dollop of sour cream to make them even creamier, and a good sprinkling of fresh coriander to really set them off. I served mine with some brown rice to round out the meal, but as I said, they make a good side dish too. Your choice!
- 1tbsp oil
- 1/2 onion, halved then thinly sliced
- 2 cloves garlic, minced
- 1 small red chilli, finely diced
- 1/4 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 x 400g tin black beans, drained but not rinsed (240g when drained)
- 100ml vegetable stock
- Black pepper
- To serve: fresh coriander, sour cream
- Heat the oil in a pan, and add the onion, garlic and chilli. Cook for a few minutes over a medium-low heat, until soft and translucent. Add the spices and cook for one more minute, stirring regularly.
- Next, add the black beans and stock, and season with plenty of black pepper. Bring to a simmer, and cook for around 15 minutes, stirring every couple of minutes, until the mixture has reduced down to your desired consistency.
- Serve topped with some fresh coriander and a dollop of sour cream.