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.
|2 cups||Black beans (Main)|
|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|
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- Rinse the black beans and soak in boiling water for an hour.
- Drain well, then add to a large saucepan with the 5 cups of water.
- 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.
- Saute the onions and add the chopped jalapenos, garlic, chilli powder and cumin. Cook on a medium heat about 10 minutes.
- Remove the bay leaves from the beans and add the onion mixture. Cook a further 30-45 minutes until thickened.
- Add the sugar, taste and adjust as necessary — you may want to add more chilli or salt.
- 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.