Mexican Black Bean's

A favourite, especially when I haven't got any meat defrosted in time. I like this especially in Summer, when it's too hot to have anything cooking for long periods of time. Also good because everyone can add bits and pieces of what they want to their plate and generally, everyone is happy. 

Depending on how many people are eating, or how much I want leftovers, I use 2 or 3 cans of black beans, or alternatively, if I do happen to have mince ready to go, you could use 2 cans of black beans and add 500 grams of beef mince.

Ingredients:

(Black bean sauce)

• Olive oil or butter or ghee 

• 1 onion, diced

• 3-5 garlic cloves, peeled and finely chopped

• 1 tbsp cumin seeds, or 1 tsp ground cumin

• 1 tbsp dried oregano flakes

• 1 tsp smoked paprika

• ½ tsp (or less or omit) of chipotle chilli (gives a nice flavour but too much can be too spicy for children). 

• 2 or 3 cans of black beans, and do not drain the liquid - we need this! 

• 1 can crushed tomatoes 

• 2 carrots, grated

• 2 large handfuls of silverbeet, spinach, kale or other green (optional), roughly chopped

(Optional sides and toppings)

• Cooked rice 

• Diced cucumber

• Corn kernels

• Diced avocado

• Red onion, thinly sliced

• Lime wedges 

• Zuchinni noodles 

• Rocket/arugula 

• Greek yoghurt 

• Grated parmesan cheese or nutritional yeast 

• Fried egg

Method:

Sauté the onion and garlic in olive oil in a large pan for a few minutes until soft, then add the cumin, oregano, paprika and chipotle and stir through. Add the black beans and their liquid to the pan, then the can of tomatoes, followed by the carrots and greens. Cook for 15-20 minutes, on a low simmer until the sauce has reduced somewhat. 

While that is cooking, prepare any of the toppings and sides you wish. We almost always have this with rice, but everything else varies.