Recipe type: Accompaniment
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
I first ate this, in abundance, on the terrace of great friends, Jo and Ben, on a warm Spring evening accompanied by spatchcocked spicy chicken, corn tortillas, salsa and a little vino. I was still thinking about it 48 hours later, so I asked for their recipe and here it is...
  • Large knob organic butter
  • 1 large onion finely chopped
  • 5 garlic cloves, minced/finely chopped
  • 15g chopped coriander stems and all
  • 225g/8oz dried black beans (can be substituted for x2 400g tins organic Mexican black beans
  • 1 small red chilli, finely chopped (seeds optional)
  • Sea salt to season
  1. If using dried black beans
  2. Either pre-soak the beans overnight or start this recipe 3 hours ahead of time and begin by placing the beans in a large saucepan, covering them with cold water and bringing them up to boiling point and boiling for 10 minutes. Then turn the heat off and let them soak for 3 hours.
  3. Melt the butter in a heavy bottomed saucepan
  4. Add the chopped onion and garlic and fry for 5-7 minutes until soft but not coloured
  5. Add the chopped coriander stems continue to fry for another 2-3 minutes
  6. Add the black beans and 200ml of water (or the liquid from the canned beans)
  7. Bring to the boil and cook on a low simmer for 20-25 minutes until the sauce has thickened and the beans and cooked through
  8. Garnish with the remaining coriander, diced chilli and a sprinkling of sea salt.
Recipe by HEALTHY-CHEF at