I normally have small cans of black beans on hand if I want to throw some into a quick chilli, but until now I hadn’t made a meal out of them. This recipe hit the spot.
The visual and added flavour of the scallion, green herbs, and capsicum make this dish much less ‘boring’ than it sounds.
*A note for the Australian localisation of this recipe: the original recipe calls for using the canning liquid in the beans. Edgell Black Beans have minimal liquid, compared to Annalisa which has a lot. Depending on your brand, add more or less water as desired. If they are too liquidy, the ‘sauce’ will still be tasty and the rice will soak it up well.
- 5 minutes
- 20 minutes
- 1 x 400g canned black beans, with liquid*
- 1/2 small onion
- 2 green onions
- 2 garlic cloves
- 20g red capsicum
- 2tsp olive oil
- cumin, to taste
- fresh green herbs (coriander or parsley)
- dried oregano, to taste
- 1 tsp red wine vinegar
- white rice, to serve
- hot sauce, to serve
- Finely chop onion, garlic, scallions, capsicum, and green herbs.
- Add oil to a medium-sized pot on medium heat.
- Add vegetables to the pot and sauté until soft, about 3 minutes.
- Add beans, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper. Add up to 1/2 cup of water, so that the pot can be brought to a boil.
- Lower heat and cover, simmer about 15 minutes stirring occasionally (adjust water as needed).
- Taste for salt and serve with rice and slather in hot sauce, to taste.