Ingredients Olive oil - 3 tbsp Fresh green beans - 1 pack, cut into 1 inch pieces Sweetcorn - 0.75 cup kernels (either frozen or from a can) Potatoes - 2 large, diced Onion - 1, chopped Spring onions - 2, chopped Garlic - 2 cloves, finely chopped / crushed Red chilli peppers - 2, finely chopped Black beans - 0.25 cups Chilli powder - 0.5 tsp Dried oregano - 0.25 tsp Sour cream and cayenne pepper for garnish
Methods 1) Soak the black beans overnight. Drain and cover them with several inches of fresh water in a saucepan. Bring to the boil, reduce the heat to low, cover, and simmer for 1 to 1.5 hours or until the beans are soft. Drain and lightly mash with a fork. 2) Place the potato pieces in a small pan of water. Bring to the boil and simmer for 10 minutes, adding the green beans to the pan for the last couple of minutes. 3) Heat the oil in a large frying pan or wok. Drain the potatoes and beans. Add the potatoes to the frying pan with the spring onion, onion, garlic and oregano. Stir to coat the vegetables with oil and then cook for 10-15 minutes, stirring occasionally, until the potatoes are turning golden brown. 4) Add the chilli peppers, green beans, sweetcorn and chilli powder. Cook for a further 5 minutes. 5) Mix in the black beans and cook for another minute or two until the black beans are warm. Serve with sour cream and a little cayenne pepper. Serves 3.