Black beans are not to be confused with black-eyed beans – this variety is entirely black, and is popular in a number of Mexican dishes, often as a component of fajitas or burritos with meat, vegetables and salsa. This cheap, healthy lunch dish shows the versatility of beans in Mexican cuisine.

Ingredients

  • 400g / 1 tin black beans
  • 1 red onion, chopped
  • 1 red pepper, finely chopped
  • 1 tbsp chopped Discovery Red Jalapenos
  • 3 tbsp chopped coriander
  • Juice and grated rind of 1 lime
  • salt to taste

1. Empty the tin of black beans into a saucepan with the chopped Jalapenos – this will take the edge off the space and ensure the flavours blend together. Cook for 4-5 minutes, making sure the beans remain firm to the bite. Drain and rinse through with cold water, to prevent the beans becoming mushy.

2. Transfer to a large bowl and add the chopped coriander, onion, red pepper and lime juice. Mix together thoroughly, adding salt to taste. Transfer to an airtight container and refrigerate for at least one hour (or overnight).

3. Serve with the tangy lime rind grated on top as a garnish.

Serves 1-2 as a main or 3-4 as a side-dish