This is a quick recipe that can be prepared with any type of tinned pulses and beans such as kidney beans, pinto beans or even chickpeas or red lentils. If you don’t have allspice, you could try a pinch of garam masala. Improvise as much as you like but don’t over do it on the chilli heat in the first instance. You can freeze the recipe without adding the coriander as long as the beans are covered in a liquid. Defrost thoroughly if you freeze.
Black Beans with Garlic and Allspice
2 tbsp olive oil
2 bay leaves (optional)
1 onion, chopped
3-5 garlic cloves, chopped
1 tsp tomato puree
1/2 tsp allspice
1 tsp ground cumin
1/4 tsp chilli flakes
1/4 tsp salt
200g or half a can of chopped tomatoes (you can save the remaining for another dish)
1x400g can of black beans
250ml or a cup vegetable stock made from a stock cube
Heat a saucepan on a medium heat and add the oil. Add the bay leaves, if using, and stir. Tip in the onion and fry for 3-4 minutes until soft. Tip in the garlic and cook for 2-3 minutes more until soft.
Add the tomato puree, allspice, cumin, chilli flakes and salt cook stirring for 2 minutes. Mix in the tomatoes and cook for another 4-5 minutes until the mixture becomes quite thick. Tip in the beans along with the water and sauté for a minute. Pour in the stock and simmer for 10-15 minutes until the beans are tender and the consistency of the mixture is fairly thick and not too runny. Garnish with coriander leaves, if using and serve with rice.