by 
My Mexican Style Black Beans are a satisfying, moreish, and inexpensive dish. What’s more, bursting with flavour and nutrients, they’re a great way to get some plant based protein in your diet. Is there anything these bad boys can’t do?
I reckon black beans are just about my favorite bean to eat. They’re:
- easy to cook
- have a great meaty texture, and
- are super versatile
I almost always have some cooked black beans sitting in the fridge. I like to add them to salads, or put a couple of spoon-fulls in my lunchbox. They’re also brilliant in a power bowl.
So when I had a hankering for some nachos I decided to try my luck (like any self-respecting home cook 😉 ) with what I had lying around the house.
Using inspiration from all the amazing cooking docos I’ve been watching on Netflix lately (have you seen that Taco one? OMG it’s great tv if you’re a foodie) I created my own version of cooked black beans that the whole family loves.
My Mexican Style Black Beans are great with rice, in a burrito, or piled up on nachos. They’re also delicious eaten either hot or cold. In fact, they taste even better the next day making them the perfect meal-prep dish.
A couple of things:
- I use flat leaf parsley instead of coriander because I find that herb a little over-powering. But you can totally use coriander instead if you prefer.
- I like a teaspoon of chilli flakes in my black beans but the dish is still delicious without if that kind of heat isn’t your thing.
I think you’ll find this dish is a great mid-week dinner option as well as the perfect party food for when friends come round for drink. However you serve it, just make sure you do! I just know you’re going to love them.
Mexican Style Black Beans
Serves 4-6
1 tin of black beans (or 1 1/2 cups cooked black beans), drained and rinsed
a tin of diced tomatoes
1/2 large red capsicum (diced)
half a red onion (diced)
1/2 cup walnuts (roughly chopped)
1 tsp cumin powder
1 tsp chilli flakes (optional)
a tsp of salt
1 tbs olive oil
a good handful of flat leaf parsley (chopped)
Method:
- Gently heat the olive oil in a medium/large pot on the stove. Add your onion, capsicum and chilli flakes. Cook on a low heat until the onion has turned translucent. About 3-5 minutes.
- Now add the cumin powder and mix it through the onion mixture. When you get a lovely burst of aroma from the cumin (around 30 seconds) it’s time for the next step
- Add to your pot the black beans, tin tomatoes and salt. Put a little tap water in the tomato tin, give it a swirl to loosen any tomatoes left in the tin and pour that in the pot as well. Stir gently whilst you bring the mixture to the boil.
- Reduce to a simmer and cook for around 20 minutes or until the liquid has reduced.
- Add your walnuts and parsley and cook for about another 5 minutes. Now turn off the heat, pop a lid on your pot and let it sit for about 5-10 minutes before serving.
