Vegan, High Fibre, Good Source of Protein
Special Equipment: KitchenAid Grain and Rice Cooker; large slotted spoon; 5 quart sauté pan
Cook Time: 110 minutes
Servings: 4 servings
Ingredients
- 200g dry black beans, rinsed
- 5 tablespoons (65g) olive oil
- 1 large (300g) onion, finely diced
- 4 whole (2g) dried chile de arbol
- 3 (4-5g each) garlic cloves, finely minced
- 1 teaspoon (4g) cumin
- 2 teaspoons (12g) sea salt
- 2 tablespoons (2g) minced fresh coriander
- 1 tablespoon (15ml) lime juice
Method
1. Using the KitchenAid Grain and Rice Cooker, select the Black Bean menu option and set cooking liquid to water;2. When about ten minutes remain on the bean cooking cycle, heat the sauté pan on medium high heat and add 2 tablespoons (26g) oil. Once the oil is sizzling add the diced onion and reduce heat to medium. Stir onions into oil to fully coat, then cover and sauté for 3-4 minutes, stirring occasionally.
3. Add another tablespoon (13g) of olive oil, the chiles de arbol, minced garlic and the cumin. Stir to fully incorporate the mixture into the oil, and allow to fry for another minute stirring constantly.
4. Use your spatula to gather all the mixture to the side of the pan. Increase the heat to medium high, add the remaining oil into the pan, and spoon the cooked beans into the fry pan 2-3 slotted spoonfuls at a time, mashing with the back of the spoon then stirring, mashing then stirring.
5. When beans are mostly mashed and mixture is thick, add another 2-3 slotted spoonfuls and continue the same process - mash, stir, mash stirring constantly - until all beans are incorporated. Add a bit of bean water at a time if beans start to stick or become too thick during this process. (NOTE: the more bean water you use the looser the final bean consistency.)
6. When beans are desired consistency, turn off heat and stir in minced coriander, salt, and lime juice.
