Monday, 22 November 2010

Black bean stew (2 colours)

Black beans - 225 g, soaked overnight
Olive oil - 1 tbsp
Onions - 2 small, finely chopped
Garlic - 4 cloves, finely chopped
Plum tomatoes - 400 g tin, juice + tomatoes finely chopped
Green chilli - 1, finely chopped

1) Cook the black beans as per the instructions on the pack. Drain and place half the beans in a blender. Blend until smooth and then return to the pan with the whole beans. Mix well.
2) Heat the olive oil in a frying pan and fry the onions and garlic until softened. Add the tomatoes, tomato juice and chilli and simmer for 10 minutes.
3) Add the tomato mixture to the pan with the black beans and stir well. Heat for a few minutes until hot. Serve with tortillas, rice or vegetables. Serves 4.

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