Black Bean Supreme
A one pot dish for those who love beans but hate washing-up.
Food engineer: James Fotherby
*Feeds two. Create your masterpiece in 30 mins. Minimal effort*
- 1 tin of black beans.
- 120g of rice (basmati is best).
- 1 white onion.
- 1 bell pepper.
- 3 gloves of garlic.
- 800ml vegetable stock.
- 3 teaspoons of tomato puree.
- 3 teaspoons of (smoked) paprika.
- 2 teaspoons of cumin.
- Large handful of fresh coriander.
- Handful of frozen garden veg.
- Salt and pepper.
1) Heat oil on low in a large sided pan and then add the onion, let it sweat for a few mins before adding the garlic and bell pepper.
2) Cook these together until the onion is translucent. Then add cumin, paprika and puree. Give a good stir allowing the flavours to be released.
3) Add in rice (wash first!) and mix thoroughly.
4) Add stock so that rice is just submerged, boil on a medium heat for 10 minutes (top-up with water if it gets too low).
Stir frequently to prevent rice sticking to bottom of pan.
5) Add drained black beans, frozen vegetables, and chopped coriander. Season with salt and pepper to taste.
6) Cook for a further 5-10 minutes.
7) Once rice has soaked up all the stock and is cooked through, it's bean time.
8) Serve with coriander and a squeeze of lime.
Top tip: If you like your beans a bit on the softer side, add in step 4.
Level-it up it with a healthy dose of sriracha hot sauce.