Restaurant-style Black Beans

Serving 2 people

25 min


  • black pepper Black pepper
  • coriander To serve: fresh coriander, sour cream
  • garlic 2 cloves garlic, minced
  • ground cumin ¼ tsp ground cumin
  • oil 1tbsp oil
  • onion ½ onion, halved then thinly sliced
  • black beans 1 x 400g tin black beans, drained but not rinsed (240g when drained)
  • red chilli 1 small red chilli, finely diced
  • smoked paprika ½ tsp smoked paprika
  • vegetable stock 100ml vegetable stock
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How to make it

  1. Heat the oil in a pan, and add the onion, garlic and chilli. Cook for a few minutes over a medium-low heat, until soft and translucent.
  2. Add the spices and cook for one more minute, stirring regularly.Next, add the black beans and stock, and season with plenty of black pepper. Bring to a simmer, and cook for around 15 minutes, stirring every couple of minutes, until the mixture has reduced down to your desired consistency.
  3. Serve topped with some fresh coriander and a dollop of sour cream.