Tinned black beans simmered with onion, garlic and cumin until thick and saucy, finished with lime and coriander; for tacos, rice bowls and burritos. Serves 4.
2 tins800g
0.5piece
2tbsp
2clove
1.5tsp
100ml
0.5tsp
0.5piece
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 800g | 2 tins | — | |
| 2 | | 0.5piece | — | — | |
| 3 | | 2tbsp | — | — | |
| 4 | | 2clove | — | — | |
| 5 | | 1.5tsp | — | — | |
| 6 | | 100ml | — | — | |
| 7 | | 0.5tsp | — | — | |
| 8 | | 0.5piece | — | — | |
| 9 | | 10g | — | — |
Tip the black beans into the sieve.
Tinned black beans · 800 g
Lay the onion half on the chopping board.
White onion · 0.5 piece
Pour the olive oil into the medium saucepan.
Extra-virgin olive oil · 2 tbsp
Warm it over a medium heat for 1 minute.
Cook for about 5 minutes, stirring now and then, until soft and translucent.
Lay the garlic cloves on the chopping board.
Garlic · 2 cloveCrush each clove lightly with the flat of the knife and pull off the skin.
Add the garlic and cook for 1 minute, stirring.
Add the cumin and stir for 30 seconds, until fragrant.
Ground cumin · 1.5 tspPour in 100 ml of water.
Water · 100 mlAdd the salt.
Salt · 0.5 tspSimmer for about 8 minutes, stirring now and then and crushing a few beans against the side of the pan, until thick and saucy.
Lay the lime half on the chopping board.
Lime · 0.5 pieceTake the pan off the heat and squeeze in the juice.
Lay the coriander on the board.
Fresh coriander · 10 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 800 g | | Tip the black beans into the sieve.⏱ 20sResultTinned black beans |
| 2 | Tinned black beansstep 1 | | Rinse under cold running water and shake well.⏱ 40sResultRinsed black beansused in step 15 |
| 3 | 0.5 piece | | Lay the onion half on the chopping board.⏱ 5sResultWhite onion |
| 4 | White onionstep 3 | | Peel off the skin.⏱ 15sResultHalved onions |
| 5 | Halved onionsstep 4 | | Dice it finely.⏱ 45sResultDiced onionused in step 8 |
| 6 | 2 tbsp | | Pour the olive oil into the medium saucepan.⏱ 5sResultExtra-virgin olive oil |
| 7 | — | | Warm it over a medium heat for 1 minute.⏱ 1 minResultWarm olive oil |
| 8 | Diced onionstep 5 | | Add the onion.⏱ 10sResultOnion in oil |
| 9 | — | | Cook for about 5 minutes, stirring now and then, until soft and translucent.⏱ 5 minResultSoftened onion |
| 10 | 2 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 11 | Garlicstep 10 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 40sResultPeeled garlic cloves |
| 12 | Peeled garlic clovesstep 11 | | Meanwhile, chop them finely.⏱ 50sResultFinely chopped garlic |
| 13 | Finely chopped garlicstep 12 | | Add the garlic and cook for 1 minute, stirring.⏱ 1 minResultSoftened onion and garlic |
| 14 | 1.5 tsp | | Add the cumin and stir for 30 seconds, until fragrant.⏱ 30sResultOnion with cumin |
| 15 | Rinsed black beansstep 2 | | Add the beans.⏱ 10sResultBeans with onion and cumin |
| 16 | 100 ml | | Pour in 100 ml of water.⏱ 5sResultBeans in water |
| 17 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted beans |
| 18 | — | | Simmer for about 8 minutes, stirring now and then and crushing a few beans against the side of the pan, until thick and saucy.⏱ 8 minResultSimmered black beans |
| 19 | 0.5 piece | | Lay the lime half on the chopping board.⏱ 5sResultLime |
| 20 | Limestep 19 | | Take the pan off the heat and squeeze in the juice.⏱ 20sResultBlack beans with lime |
| 21 | 10 g | | Lay the coriander on the board.⏱ 5sResultFresh coriander |
| 22 | Fresh corianderstep 21 | | Chop it roughly.⏱ 40sResultRoughly chopped coriander |
| 23 | Roughly chopped corianderstep 22 | | Stir in most of it.⏱ 10sResultBlack beans with coriander |
| Total Time | 22 min | ||
| Nutrient | Per serving |
|---|---|
| 230kcal | |
| 11g | |
| 8g | |
| 1g | |
| 31g | |
| 1g | |
| 8g | |
| 1,023mg |
Tinned black beans simmered with onion, garlic and cumin until thick and saucy, finished with lime and coriander; for tacos, rice bowls and burritos. Serves 4.
What you’ll doYou will soften onion and garlic in olive oil, toast cumin, then simmer rinsed black beans with a little water until saucy and finish them with lime and coriander.
