Enjoy this big batch of coconutty beans with rice, bread, or any grains you like. Maybe top it off with an egg, or a lovely salad.
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Still got spinach left over?
There's nothing more annoying than a half-empty bag of wilted spinach in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a half-empty bag of wilted spinach in the back of the fridge. Plan your next meal and save it from the bin.
Serves
6
Fresh Ginger
Garlic Clove
Brown Onion
Cumin Seeds
Cooked Black Beans
Water
Coconut Milk
Spinach
Cherry Tomatoes
Still got spinach left over?
There's nothing more annoying than a half-empty bag of wilted spinach in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a half-empty bag of wilted spinach in the back of the fridge. Plan your next meal and save it from the bin.
Serves
6
Fresh Ginger
Garlic Clove
Brown Onion
Cumin Seeds
Cooked Black Beans
Water
Coconut Milk
Spinach
Cherry Tomatoes
Unlock Mob Premium
Still got spinach left over?
There's nothing more annoying than a half-empty bag of wilted spinach in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a half-empty bag of wilted spinach in the back of the fridge. Plan your next meal and save it from the bin.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely grate the ginger and garlic. Finely dice the onion. Drain the black beans.
Step 2.
Place a saucepan onto medium heat with a drizzle of olive oil. Once hot, add the cumin seeds and cook until it starts to shimmer, then add the onion and cook for 5-7 mins until translucent.
Step 3.
Stir through the ginger and garlic and cook until fragrant. Then, tip in the black beans, water and most of the coconut milk (reserve a couple of tbsp for garnish). Using a masher, smash some of the beans, then let the mixture gently simmer for 20-25 mins, until creamy and thickened (if it hasn’t thickened enough, smash some more beans). Taste and season with salt and pepper, if needed.
Step 4.
Meanwhile, turn the grill onto high. Place the tomatoes onto a baking tray with a drizzle of olive oil. Season with salt, and place under the hot grill until starting to char.
Step 5.
Stir the spinach into the beans until wilted.
Step 6.
Share the beans between bowls, drizzle over the remaining coconut milk and top with the roasted cherry tomatoes.
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Did you like this recipe?
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Notes (2)
E
Emma S.
23 days ago
Kind of bland..just tastes like black beans and coconut milk. Don't think I'll make again
C
Conor M.
a month ago
A lovely little number and perfect for a week night . So easy to whack some more veggies in there than the recipe says too. Solid!
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