Ingredients - Black Beans:
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1 tbsp extra virgin cold pressed olive oil
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1 small red onion, finely chopped
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4 cloves garlic, finely chopped
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¼- ½ tsp cayenne pepper powder
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2 tsp cumin powder
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2 cups black turtle beans, rinsed well & soaked for 3-4 hours prior to cooking (soaked overnight if not using pressure cooker)
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Sweetcorn cut off 2 fresh cobs (~ 1 cup)
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1/2 medium red capsicum, finely diced
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4 cups vegetable broth
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1 tbsp tomato paste
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1-2 tsp Celtic sea salt
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½ cup finely chopped coriander & fresh lime wedges to serve
Ingredients - Pilaf:
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2 tbsp extra virgin cold pressed olive oil
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1 brown onion, diced
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2 cups white jasmine rice
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4 cups vegetable broth
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Celtic sea salt to taste
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(1 tbsp grass fed butter - optional)
Method - Black Beans:
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Heat oil in heavy based deep pan over medium heat, then add onions and saute for 3-5 minutes until cooked through
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Add garlic, cayenne and cumin and cook for further minute.
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Put this mixture in pressure cooker (if using) or leave in pan if beans have been soaked overnight
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Add drained black beans, corn, capsicum, tomato paste and broth and mix well
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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.
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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.
