I make these beans as a side/veggie alternative to my healthy chilli con carne at my Halloween parties. I always go for Mexican food so I can make my Guacamole Graveyard, plus it’s easy to make in large batches for lots of people!

It’s really simple to cook, with minimal prep (especially if you use frozen diced onions to save extra time).

Serves 6 with tacos or up to 10 as a side at a party.

Calories: 212 (if portioned into 6)

Ingredients:

2 tbsp olive oil

2 small onions, chopped

4 cloves garlic, crushed

3 tsp ground cumin

1-2 tsp paprika

2 tsp cayenne pepper

1/2 tsp ground cloves

4 x tins of black beans, drained & rinsed (I add an extra tin or two for a big party)

300mls vegetable stock

Large bunch of fresh coriander, chopped (including stalks for extra flavour), plus extra to serve

Salt (to taste)

Juice of 1 lime

Feta cheese (optional)

Lime wedges to serve (optional)

Method:

Cook the onions & garlic in the olive oil over a gentle heat. After around 5 mins, add all the spices then continue cooking until the onions are soft.

Add the beans and stock and bring to the boil. Simmer for 20-30 mins. Season to taste. Stir in the lime juice before serving and sprinkle with coriander and feta cheese, if liked. Serve with extra lime wedges on the side.

It’s delicious with rice or tacos, I usually have it with my chilli con carne and/or white bean chilli.

I’d love to know if you try it, I know it’s a favourite for at least two of my friends and the twins love it too! Priya actually did the grinding of the cloves for this particular batch 🙂 As usual, it went down a storm at our Halloween party.