Carrot mash with black beans and fried onions
Recipe type: Accompaniment
Prep time: 
Cook time: 
Total time: 
Serves: 6 portions
This is a Nigel Slater recipe, it looks gorgeous, tastes brilliant and is bursting with goodness and energy!
  • 8-10 medium-large carrots, peeled and chopped into quarters
  • 1 tbsp chopped dill
  • x1 tin black beans
  • 2 cloves garlic, minced
  • 2 tsp coconut oil
  • small bunch coriander, chopped (several leaves reserved for garnish)
  • 2 red onions, peeled and sliced into rings
  • 2 tsps mustard seeds
  • 2 tsps chilli flakes
  • Sea salt and freshly ground pepper to season
  1. Place carrot quarters in a steamer and steam for 25 mins, until really soft
  2. Meanwhile warm the coconut oil in a small pan add the garlic and fry f or 1 min
  3. Add the rinsed blackbeans, bring to the boil with 3 tbsp of the water used for steaming the carrots.
  4. Reduce to a simmer and season with sea salt.
  5. In a large frying pan add 1tsp coconut oil, when melted add the mustard seeds and fry for 1 min the seeds should start popping.
  6. Next add the onions and fry for several minutes till brown and slightly sticky.
  7. Stir in the chilli flakes, take off heat.
  8. Mash the carrots well with ¾ tbsp of the water used to steam the carrots.
  9. Add the dill and season well with sea salt and freshly ground pepper.
  10. Add the chopped coriander to the blackbeans stir and remove from heat.
  11. Pour into a serving dish, spoon over the blackbeans and fried onions, sprinkle with the remaining coriander leaves.
  12. Serve immediately.
  13. I love this dish with baked salmon or ginger & chilli spatchcock chicken (see my recipe section)
Recipe by HEALTHY-CHEF at