Black beans (also known as black turtle beans) are one of my favourite types of legumes. They are delicious in any Mexican-style meal.
Ingredients:
Cooked brown rice, to serve
1 medium onion, peeled and diced
3 cloves garlic, peeled and minced
1/2 cup low-sodium vegetable stock
1 bunch kale, destemmed and finely chopped
2 large zucchinis, cut in quarters lengthwise, then thinly sliced
2 cups corn kernels
1 chipotle chilli in adobo sauce, finely chopped
1 tbsp finely sliced sun-dried tomatoes
1 can no added salt diced tomatoes
1 tsp chilli seasoning (NOT the same thing as chilli powder!)
3 cups cooked black beans
4 tbsp no added salt tomato paste
Avocado slices, as garnish
Salsa
350 g tomatoes, finely diced
1/4 medium Spanish onion, peeled and finely diced
1 tsp Mrs Dash Fiesta Lime Blend, or other Mexican-style seasoning*
1/2 cup finely chopped fresh coriander
Juice of 1/2 lime
Method:
Place a large stoneware, cast iron or heavy-based stainless steel frying pan over medium-high heat until it reaches the mercury ball stage, that is, water flicked into the pan forms a ball and rolls around the surface of the pan before evaporating. Add onion and sauté until it starts to brown, then add garlic and sauté for 20 seconds. Add vegetable stock, reduce heat to medium and cook onions, stirring occasionally, until soft.
Add kale, zucchini, corn, chipotle chilli, sun-dried tomatoes, canned tomatoes and chilli seasoning and simmer, covered, until vegetables are tender. Add black beans and tomato paste and cook for another 3 minutes.
Serve accompanied by brown rice and salsa, and garnish with avocado slices.
Salsa
Combine ingredients and leave in the fridge for at least 30 minutes to allow flavours to marry.
* I buy Mrs Dash salt-free seasoning blends from iHerb; if you don’t already have an iHerb account, you can use the coupon code UTE208 to get $5 off your first order.
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