Spiced Black Beans with Yoghurt and Cheese
These gently spiced black beans are useful to have in the fridge for quick breakfasts, lunches and dinners. Serve them with eggs and avocado, spoon them over toast or salad, or use them as a side for roasted chicken, white fish or tofu.
Ingredients
Serves 4-61 tbsp extra virgin olive oil
1 large onion, finely chopped
1 large garlic clove, finely grated or chopped
1 tsp sweet or smoked paprika
1 tsp ground cumin
1 tsp ground coriander
2 tbsp tomato purée
1 jar Bold Bean Co black beans (or 2 × 400g tins), plus stock/water
100–150ml water
Sea salt and black pepper
To serve
4–6 heaped tbsp thick Greek yoghurt, such as FAGE or Yeo Valley Greek
A handful of grated mature Cheddar or Manchego
red chilli, chopped finely
Method
Heat the olive oil in a large frying pan over a medium-low heat. Add the onion with a small pinch of salt and cook for 8-10 minutes, stirring regularly, until soft.
Add the garlic, and fry for a minute, then add the paprika, cumin and coriander, stirring for 30 seconds to warm and release the flavours.
Stir in the tomato purée and cook for 1–2 minutes.
Add the drained black beans and 100ml of water. Stir well, then simmer gently for around 10 minutes with the lid on and then for a further 8-10 minutes without the lid. Add a little more water as needed so the beans remain rich and saucy rather than drying out.
Turn off the heat and add 4-6 large spoons of Greek yoghurt on top, followed by a big handful of grated cheese.
Slide under the grill until bubbling and brown.
Finish with some chopped red chilli and fresh coriander
Serving ideas
Breakfast: Serve with poached or fried eggs, avocado and sourdough toast.
Lunch: Spoon over toast or add to a salad with leaves, tomatoes and roasted vegetables.
Dinner: Serve alongside roasted chicken, white fish or tofu, with vegetables or a simple salad.