To make this simple dish into a Brazilian-inspired feast, add as many of these extras as you like: soured cream, grated Cheddar, guacamole, tortilla chips, steamed rice, fresh coriander, extra orange.
Ingreadient :
- 4 tbsp olive oil
- 2 onions, finely chopped
- 2 clove/s garlic, crushed
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1½ tsp smoked paprika
- 2 tsp dried oregano
- ½ tsp fine sea salt
- 500ml fresh vegetable stock
- 2 x 400g cans black beans, drained and rinsed
- 2 blush oranges (scrubbed), zest and juice of 1, 1 peeled and sliced
- 1 tbsp tamari
- 2 tsp clear honey
- 2 tsp red wine vinegar
Direction :
- Drizzle the oil into a large sauté pan or saucepan and put on a medium heat. Add the onions and cook for 8-10 minutes, stirring from time to time, until softened but not taking on too much colour. Add the garlic, spices, oregano, salt and plenty of freshly ground black pepper. Cook for another 3 minutes, stirring often, adding a splash of stock if the spices are catching.
- Add the stock and beans, bring to the boil, then simmer over a medium heat for about 15 minutes. Stir in the orange juice, tamari, honey and vinegar, then cook for another 10 minutes.
- Whizz briefly with a stick blender if you want it thicker, then stir through the zest. Serve with the slices of orange and as many of the extras above as you like.
