Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Creamy, garlicky black beans fried with onion, cumin and oregano and mashed until thick, finished with lime and coriander.
Side dish. Good with chicken fajitas, pulled pork or grilled steak. Find a main
Equipment: Medium frying pan, potato masher
Measures and names
Ingredients
- 1 tbsp olive oil
- 1/2 small onion, finely chopped
- 2 garlic cloves, crushed
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 400 g tin black beans, drained, 3 tbsp liquid reserved
- 1/2 lime, juice only
- 1 small handful coriander (cilantro), chopped
- Salt and black pepper
Method
- Heat the oil in a frying pan over a medium heat and cook the onion for 5 minutes until soft. Add the garlic, cumin and oregano and cook for 1 minute.
- Add the beans and reserved liquid and cook for 5 minutes, stirring, until hot through.
- Mash with a potato masher to a rough, thick purée, cooking for a few more minutes until it holds its shape. Add a splash of water if it gets too stiff.
- Season with lime juice, salt and pepper and scatter over the coriander.
Swaps and tips
Keep a little of the bean liquid to loosen the mash to your liking. They keep for 4 days in the fridge and freeze well.
Easy variations
- Crumble over a little feta or queso fresco
- Add 1 tsp chipotle paste for smokiness
- Stir in a chopped jalapeño
- Use pinto beans instead of black beans
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 5 g | 9 g | 4 g | 4 g | 100 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
