Beans and pulses are incredibly good for us, and what’s better, they’re cheap and tasty too! This bean stew uses plenty of onion and garlic plus a few herbs and spices to create some rich, satisfying flavors in under forty minutes. It’s ideal to serve alongside fluffy white rice, or you can make or buy corn tortillas. Soured cream and avocado on the side will only improve things, and don’t forget plenty of grated cheese on top of your beans!
Ingredients (to serve 4):
- 2 cans of black beans
- 2 cups of tomato passata
- 1 white onion
- 5 cloves of garlic
- 2 tablespoons of sunflower oil
- 1 teaspoon of smoked paprika
- 1 tablespoon of cocoa powder
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1 vegetable stock cube
- Water, to loosen the sauce
Instructions:
- Finely slice the onion and dice the garlic.
- Heat the oil in a large pan.
- Add the onion and garlic, stirring regularly for 5 – 10 minutes, until the onion starts to soften.
- Add all of the dried herbs and spices, plus a splash of water if the onion is starting to stick.
- Crumble the stock cube into the mix and stir well.
- Using your hands or a masher, crush about half of the beans so that they are lightly mashed.
- Add the mashed and whole beans to the onions, plus a little water to loosen if needed.
- After 5 minutes, add the tomato passata. Add more water to loosen to a thin consistency, and then simmer for 15 – 20 minutes, until the liquid has cooked off and you have a thick stew.
- Serve alongside the rice or tortillas.
