This dish is super quick and super easy to make.
I usually serve it with lamb’s lettuce, grated vegan cheese, a fried egg, vegan yoghurt, and some cilantro on top.
There’s something about this dish, that’s a bit like comfort food, but still it makes you feel full and satisfied, by eating just a single portion.
INGREDIENTS
- Olive oil 2 teaspoons
- Black beans 1 tin
- Onion 1 large
- Smoked paprika 2 tablespoons
- Cumin 2 tablespoons
- Stock cubes (chicken) - just 1
- Water 1 dl
HOW TO
Chop the onion in as small pieces as you can muster.
Let the 2 teaspoons of olive oil simmer on the pan and add 2 tablespoons of smoked paprika and 2 tablespoons of cumin.
Let the spices simmer in the oil for a minute or two and then add the chopped onion.
Let the onion and the spices mix and let it simmer for approximately 3 minutes until the onions become soft.
Rinse the organic beans in water and add them to the pan along with 1 dl of water, so that the mix can soften up the beans some more.
Add 1 stock cube, a pinch of salt and pepper and mash the mix with a potato masher or a fork.
