Spicy Black Beans

Tender, almost creamy beans coated in a dark, full-bodied sauce. The aroma of cumin and smoky chili hits you the moment the pot is opened.

• Prep time: 15 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 562
• Protein: 19 g
• Carbs: 12 g
• Fat: 52 g

Ingredients

• 1 piece Yellow onion ( finely minced )
• 2 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 1 piece Hot chili pepper ( seeded and sliced )
• 1 L Mineral water
• 2 tbsp Lime juice
• 0.5 piece Fresh cilantro ( chopped bunch )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 300 g Dried black beans ( soaked overnight )

Instructions

1. Sauté aromatics

   In a heavy pot, heat the olive oil. Toss in the minced onion and garlic. Sauté without browning until the onion becomes translucent.

2. Toast the spices

   Add the cumin, smoky paprika, and sliced chili. Stir briskly for a minute to release the spices' essential oils; the whole room should smell fragrant.

3. Deglaze and cook

   Pour in the (pre-soaked) beans and cover with mineral water. Bring to a boil, then lower the heat to maintain a gentle simmer. Partially cover.

4. Bind and reduce

   When the beans crush easily with a fork, remove the lid. Let the liquid reduce until it becomes syrupy and coats the beans.

5. Finishing

   Off the heat, add the lime juice for acidity and the freshly chopped cilantro. Season with sea salt and black pepper at the very last moment.

Chef's tips

• Never salt the beans at the start of cooking, or the skins will remain tough.
• Crush a ladleful of beans against the sides of the pot at the end of cooking for a naturally thick and creamy sauce.

Storage

Keep for up to 4 days in the fridge in an airtight container. The flavors are even better the next day.