These are really yummy and are lovely and wholesome. I love the subtle flavours and the creamy texture. This recipe is wheat free, gluten free, sugar free and is suitable for those following the elimination diet, vegetarians and vegans. This is from Gwyneth’s book “It’s All Good“.
Serves 4 as a side dish.
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, finely chopped
- 15 1.2 oz can black beans
- 4 sprigs or coriander
- Pinch of coarse sea salt
Heat the olive oil in a small pot over a medium heat. Add the garlic and cook, stirring until fragrant, 1 or 2 minutes. Add the entire can of beans (including the liquid), the coriander, the salt and turn the heat to high. Once the beans begin to boil, turn the heat to low and simmer until the beans have lost their tin can flavour and aren’t too watery, about 15 minutes. Remove the coriander before serving.