This is a fresh twist on an old favourite Great for entertaining, or to enjoy with the family on the weekend. The recipe makes plenty of beans which freeze well too.
INGREDIENTS
For Beans:
5 cups dry black beans, thoroughly washed and drained
10 cups boiling water
1 whole large brown onion, peeled, un-chopped
4 large cloves garlic, crushed
2 ½ tspn sea salt
2 tspn dried oregano
3 tspn ground coriander
1-2 tspn chilli powder
2-3 tspn smoked paprika
For Slaw:
3 cups carrot, grated
3-4 cups red cabbage, shredded
6 tbsp mayonnaise (less or more if you desire)
3 tspn fresh lime juice (approx. 2 limes)
Salt and pepper
Serve with:
Small soft tacos
Fresh chopped coriander
Avocado slices
Jalapenos from a jar
Cracked salt & pepper
METHOD
- Put kettle on to boil
- Into a large pot, put black beans, whole onion, crushed garlic, sea salt, oregano, ground coriander, chilli powder and smoked paprika
- Add boiling water and bring to boil over high heat (this shouldn’t take long)
- Once boiling, reduce heat to low-medium, cover pot and simmer for 2hrs
- Stir occasionally
- Grate carrot and shred cabbage, and measure into a large bowl (best done with food processor, using grater and shredding attachments)
- Add mayonnaise and fresh lime juice and mix well
- Add salt and pepper and mix again
- Chop off the roots of fresh coriander (keeping the leaves and stalks) and wash thoroughly!!!
- Roughly chop coriander, slice avocado into strips, and dish some jalapenos out from the jar
- Check that black beans are cooked – they should be very tender, and the water turned into a thick starchy sauce. If you feel there is too much liquid, feel free to ladle some out. (Adjust salt, spices and herbs at this stage if you desire)
- On a fry pan, lightly warm a soft taco and put onto a serving plate
- Serve some black beans across the middle of the taco, followed by the lime slaw, jalapenos, fresh coriander and avocado.
- Crack some salt and pepper on top and bon appetit!
NOTE:
- This is messy to eat, have fun with it!
- This recipe makes a very large batch of black beans, but they freeze well! Whatever is left over, simply freeze for another time, or refrigerate and eat it for the next 3 days like I do! Yum.
- You can remove the whole onion from the black beans and either eat or discard it
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