Beet Beans
Serves: 4
Ingredients
- 150g black beans
- 2 medium beets
- 1 medium onion
- 2 garlic cloves
- 2 tbsp cider vinegar
- 2 tsp paprika
- 2 tsp coriander
- 1 tsp thyme
- 2 tsp cumin
- salt and pepper
Method
- Soak beans overnight. Preheat oven to 200C/Gas 6. Wrap each beet in foil and bake for around 1hr or until a sharp knife can pierce easily. Unwrap and leave to cool. Rinse the beans and place in a large, deep pan with a pinch of salt and pepper. Add 750ml water. Bring to the boil slowly then simmer for 1hr or until the beans are soft but not squishy. While the beets and beans are cooking, dice the onion into around 1cm squares and finely chop the garlic. Add the onion, garlic, vinegar, paprika, coriander, thyme and cumin to a hot pan and cook until onions begin to become translucent. Set aside. Once the beans are cooked, discard ¾ of the water. Place ¾ of the beans in a food processor with the cooked onions and grated beetroot and pulse for 4-5 secs (you do not want a mush). Fold in the remaining black beans. Great with burritos, nachos or used as a dip.