These beans are earthy, salty, and smoky. So simple and so delicious. Enjoyed with rice, wrapped in a burrito, or fried in a quesadilla, these beans always fill the bill.
1 tablespoon olive oil
1 large onion, minced
2 garlic cloves, sliced
1 bay leaf
2 teaspoons chili flakes or powder (ancho or chipotle)
pinch of ground cinnamon
1/2 teaspoon ground cumin
2 carrots, cut into rounds
2 × 15 1/4oz cans black beans (not drained)
1 1/4 cups vegetable stock
salt and freshly ground black pepper
Begin by heating the olive oil in a large frying pan. Add the onion and soften gently for 10 minutes. Then add the garlic, bay leaf, chili flakes or powder, cinnamon, cumin, and carrots and cook for an additional 2–3 minutes. Tip in the black beans and stock. Bring to a boil, and cook over medium heat for about 20–25 minutes, until the mixture has thickened a little, then season.
Pile into bowls, and serve with rice or a dollop of sour cream, and some cilantro, if you like.
Recipe from Take One Can: 80 Delicious Meals from the Cupboard by Lola Milne. Copright 2020 Kyle Books. Photos by Lizzie Mayson.
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