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Black Bean Bowl
40 minServes 4Nutri-Score A€
A
40 min
40 minBlack Bean Bowl
what you need
Ingredients
garlic pastePantry15 g
white onion (minced)Produce1 piece
celery stick (finely chopped)Produce1 piece
smoked paprikaSpices2 g
cuminSpices2 g
oregano (dried)Spices1 g
tomato pastePantry15 g- vegetable stockPantry240 ml
- black beans (canned, drained)Pantry480 g
- bay leavesSpices2 pieces
- fresh thyme (leaves picked)Produce3 g
salt (to taste)Spices3 g
black pepper (to taste)Spices1 g- tomatoes (diced, for garnish)Produce150 g
- fresh herbs (for garnish)Produce10 g
- plantain (sliced and fried)Produce1 piece
yoghurt (for garnish)Dairy120 g
lime (cut into wedges)Produce1 piece
rice (to serve)Grains300 g- vegetable oil (for frying)Pantry30 ml
per serving
Nutrition
379kcal
- Carbs
- 61 g
- Proteins
- 14 g
- Fat
- 9 g
what you’ll use
Tools
Frying pan
Saucepan
wooden spoon
step by step
Method
- Step 1
Sauté the aromatics
- Heat the oil in a pan and fry the garlic paste, minced onion and celery until soft and browning.
- Step 2
Toast the spices
- Add the smoked paprika, cumin, oregano and tomato paste and toast for a couple of minutes.
- Step 3
Simmer the beans
- Add the black beans, vegetable stock, bay leaves, thyme, salt and pepper.
- Simmer to thicken and reduce, until the beans soften and the flavours develop.
- Step 4
Cook the rice and fry the plantain
- Cook the rice according to the packet instructions.
- Fry the sliced plantain until golden.
- Step 5
Serve
- Serve the beans with the rice, diced tomatoes, fresh herbs, fried plantain, yoghurt and lime.
most cooked first