Skip to content

Mexican Black Beans with Pilaf


Prep Time: 25 mins + soaking time

Cooking Time: 30 mins


Lorna/ @lornagarden

Mexican Black Beans with Pilaf

Ingredients - Black Beans:

Ingredients - Pilaf: 

Method - Black Beans:

  • Heat oil in heavy based deep pan over medium heat, then add onions and saute for 3-5 minutes until cooked through

  • Add garlic, cayenne and cumin and cook for further minute.

  • Put this mixture in pressure cooker (if using) or leave in pan if beans have been soaked overnight

  • Add drained black beans, corn, capsicum, tomato paste and broth and mix well

  • Cook for 20 minutes in pressure cooker, or bring to the simmer in pan and cook for 30-35 minutes or until beans are very soft and tender. 

  • Remove from heat and stir through salt to taste. 

Method - Pilaf:

  • Heat olive oil in large heavy based saucepan over medium heat, then add onions and saute 3- 5 minutes stirring regularly. 
  • Add rice and toast for 3 minutes
  • Add vegetable broth and salt if required, and bring to the boil. 
  • Add lid to pan and simmer, stirring often,  for around 15 minutes or until all liquid is absorbed and rice is cooked.
  • Stir through butter if using

To Serve:

Top warm organic corn tortillas with pilaf and add black bean mix, a dollop of coconut yoghurt and sprinkle liberally with coriander.