Jalapeno black beans

Babiche Martens

Serve with super seedy slaw and charred broccoli and cauliflower salad for a vegetarian-friendly Mexican feast. On the side, put out a bowl of smoked paprika and minty yoghurt. Simply mix together 1 cup natural yoghurt (or coconut yoghurt for vegans), a pinch of sea salt, 2 tsp finely chopped mint, ½ tsp smoked paprika and the juice of 1 lime.

For those who don't like too much heat, reduce the quantity of jalapenos to ¼ cup and reduce the chilli powder to ½ teaspoon.

Ingredients

2 cups	Black beans (Main)
5 cups	Water
2	Bay leaves
1 tsp	Salt
1 pinch	Cracked black pepper
2 Tbsp	Olive oil
1	Brown onion, finely chopped
½ cup	Chopped jalapenos, or less according to taste (I used them from a jar, drained) (Main)
2 cloves	Garlic, crushed
1 tsp	Chilli powder, or less, according to taste
1 tsp	Ground cumin
2 Tbsp	Brown sugar
1 Tbsp	Rice wine vinegar
1	Lime, juiced

Directions

1. Rinse the black beans and soak in boiling water for an hour.
2. Drain well, then add to a large saucepan with the 5 cups of water.
3. Add the bay leaves and the salt and pepper, then bring to the boil. Reduce to a simmer and cook until soft — this can take 30-45 minutes.
4. Saute the onions and add the chopped jalapenos, garlic, chilli powder and cumin. Cook on a medium heat about 10 minutes.
5. Remove the bay leaves from the beans and add the onion mixture. Cook a further 30-45 minutes until thickened.
6. Add the sugar, taste and adjust as necessary — you may want to add more chilli or salt.
7. Remove from heat and add the vinegar and lime juice, then garnish with fresh coriander and a little extra chopped jalapenos. Serve with tortillas and slaw.