Black beans are a pantry staple for us. Versatile, rich in resistant starch, good for your gut and an excellent source of zinc, what’s not to like? We love them cooked with cumin, smoked paprika and crushed tomatoes for a healthy fast food meal with tacos or simply added to a mexican style prawn stew like this one.
For this recipe, swap out the mushrooms for another vegetable if you wish and feel free to use rice only instead of the quinoa/rice mix (we like the texture, taste and nutrition of the combination). Serves 4.
You will need
- Olive oil
- 1 red onion chopped
- 1 red capsicum cubed
- 2 x 400g tin crushed tomatoes
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp Mexican chili powder
- 1 x 400g tin black beans, rinsed
- 100g mushrooms (or other veg)
- 300g raw prawns (can be defrosted frozen ones)
- 2 x sweet corn, husks removed
- Handful of chopped mint
- 1 cup brown basmati
- 1/2 cup quinoa (optional)
- Juice of 1 lime
- Salt and pepper to taste
- Chipotle sauce (optional)
What you do
Fry the onion and capsicum in 2 tbsp olive oil in a heavy bottomed pan over a low heat until soft, then add the spices and mushrooms and stir for 1/2 minute. Add the crushed tomatoes and black beans and bring to the boil, then simmer for 20-30 minutes until the sauce has reduced and is a little thicker.
While the sauce is cooking, rinse the rice and quinoa thoroughly then cover with water and bring to the boil. Reduce the heat to a simmer and partially cover with a lid until cooked. Grill or barbecue the sweet corn and when cool enough to handle, remove the corn kernels.
When the sauce is ready, season to taste and add the prawns until cooked through. Serve the prawn and black bean stew over the cooked rice/quinoa and top with a big spoonful of grilled corn kernels, some chopped mint, a good squeeze of lime and a drizzle of chipotle sauce.
Tell us readers, what is your favourite black bean recipe?