Serves 4 – 30 mins
These Black Beans are great to have with Mexican food. They use much of what will be in your store cupboard and are quick to make. They are also delicious in tortillas and nachos or on their own.
INGREDIENTS
1 tin of black beans
3 spring onions finely chopped
tsp of cumin
Dash of hot sauce (or adobo sauce from can)
1 clove of garlic grated(or tsp minced from jar)
1 tsp of dried mexican oregano or dried European oregano
150 ml of stock(chicken or vegetable)
Salt and pepper for seasoning
Optional -chopped coriander leave, feta cheese and tomato for garnish
METHOD
Step One
Heat up Olive Oil in heavy bottom pan and add onion, garlic and cumin. Stir and cook over a medium heat until onions are soft and translucent.
Step Two
Rinse the Black Beans and add to pot, add stock, hot sauce and oregano and stir. Cover pot and leave on a low heat for about 15 minutes.
Step Three
Remove from heat and serve sprinkle over chopped coriander, feta and chopped tomatoes if you want to make the plate look a bit more exciting.