Chickpeas are swapped for black beans (and sesame for pumpkin seeds) in this delicious Mexican take on hummus.
Tag Archives: black beans
Moros y Cristianos (black beans and white rice)
1 May
Moros y Cristianos is a Cuban dish of black beans (Moors) and white rice (Christians).
In some versions, the rice and beans are cooked together – resulting in visually unappealing (though tasty) gray rice. I prefer to keep the rice and beans separate until the last moment to maintain the contrast of colours.
I reheat leftover rice and beans separately while I cook the onion and peppers, then stir it all together just before serving. Dressed with a splash of vinegar or lime juice, and a dash of hot sauce it makes a very satisfying lunch. Continue reading
Cuban black bean soup
21 Mar
Traditional Cuban black bean soup is made with a ham hock, which is simmered along with the beans and removed before serving.
I prefer this vegetarian version, adding smoked paprika to give the soup an element of the ham’s smokiness. Anyway, for me it’s the vinegar that gives Cuban black bean soup its distinctive flavour.
This soup tastes even better the following day, and freezes well too. Continue reading
Sweet potato and black bean tacos
18 Nov
Sweet potato and black bean tacos are currently the “go-to” taco around here. Last year was all about fish tacos, but the tilapia I favoured has vanished from the fish counter, for one thing.
Also, we are make a conscious effort to have more meat-free dinners each week, and these are helping with that ambition.
Mexican layered dip
10 Aug
Needing to bring something to our annual street party last weekend, I decided to make Mexican layered dip. While I’ve always adored this dip, I did wonder how it would be received in London.
There is something slightly 1970s “hostess-with-the-mostest” about it. And despite having Mexican in its name, it seems unlikely to have originated south of the Rio Grande.
That said, when it is made with good quality ingredients, it is very tasty thing indeed – and it went down a storm. Continue reading
Black bean salad
14 Sep
This black bean salad has a bit of an identity crisis. Is it a salad? A salsa? A filling?
When I worked in central London, I’d regularly pack this black bean salad for my lunch. It travels well and the flavours improve over time. I’d eat it as it is, maybe with some crackers, or use it to fill a wrap. It’s also good mixed with an equal amount of cooked quinoa or other grain.
Gallo pinto with sautéed plantains
29 Jun
Gallo pinto is the national dish of Costa Rica, making it the right choice for their World Cup dish. I was originally going to serve it for lunch with a fried egg on top, but we were all feeling a bit egged out. The fried plantains were a good way to go as well. My gallo pinto looks more brown and mushy than the pics I’ve seen. I think this was because I used freshly cooked rice, which was still soft and absorbent, instead of leftover cooked rice. I followed the recipe I found on The Hot Plate website for this meal. Continue reading
Ten More Bites 