There’s something very soothing and comforting about a plate of veggies and beans. Kind to the waistline, wallet, and tummy (and boy, do I need food that’s kind to my tummy!) My mother in law (only half seriously) says that anything nice is either expensive, immoral, or fattening; I’ll have to let her know I’ve found an exception.
The quantity of jalapeño that I’ve stated delivers a mild chili, which doesn’t mean it’s tasteless (my kids cleared their plates today), but if you’re used to a bit of heat in your food, you might want to increase the quantity a little.
2 tsps canola oil
1/4 large onion, chopped
1 courgette/zucchini or fresh pepper or 4 oz mushrooms, cut into 1/2 inch cubes
1/2 – 1 fresh jalapeño chili, finely chopped
4 cloves garlic, finely chopped
1/2 tsp ground cumin, or to taste
1/8 tsp caraway seeds
2 tins black beans, undrained
salt to taste (this will depend on how salty your beans are)
1/2 tsp lemon juice
fresh cilantro (leaf coriander) to garnish, if desired
Heat the oil in a large saucepan over a medium – high heat.
Add the vegetables, cooking until the onion is transparent and the vegetables are starting to brown, stirring occasionally.
Add the jalapeño, garlic, cumin, caraway seeds, and cook for a minute.
Add the beans along with their juices (this should be just enough to cover the beans and veggies; don’t use all of it if there is too much), and allow to simmer to thicken the liquid and finish cooking the veggies. Adjust the seasoning to taste with salt and lemon juice, and serve hot, garnished with the cilantro (coriander leaf) if using.