Brazilian Black Beans

A hearty, moreish masterpiece...



Prep time

20 minutes

Cook time

50 minutes

Making a big batch of this at the weekend will give you a gift that keeps on giving! This Eat Well for Less dish is packed with incredible flavour and works out as less than 50p per person!


800g tin black beans, drained
1 bay leaf
1 tbsp olive oil
1 red onion (small), chopped
2-3 garlic cloves, crushed 
1/2 tbsp ground coriander
1/2 tbsp ground cumin
1 tsp cumin seeds
1 tsp cinnamon
1/2 tsp dried oregano
800ml vegetable stock
125g chopped tomatoes 
juice of 1 lime
fresh coriander, handful
2 jalapeño rinds (remove seeds for milder taste)
1/2 tbsp paprika
salt and pepper, to taste 


  1. Heat the oil in a large pan over a medium heat, then add the onion, jalapeño, pepper, garlic and salt. Cook, stirring for a few minutes until the onion starts to soften. Add the spices, oregano and bay leaf then cook for a further minute.
  2. Add the drained black beans, stock and chopped tomatoes. Bring to a simmer and cook until the beans are very soft, approximately 30 minutes.
  3. Transfer half of the mixture into a large bowl, then use a hand blender to smooth. Pour back into the pan and stir well. For a thinner soup, only blend 1/3 of the beans.
  4. Add the chopped coriander and lime and cook for a further 5 mins. Check the seasoning and adjust if necessary. Serve and enjoy with tortilla chips on the side! 

Chef’s tips

Serve with tortilla chips.


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