Is it a dip? (yes). Is it a delicious beany topping to a jacket potato? (yes). Is it brilliant on a Mexican rice bowl? (yes). Is it actually the nicest way to eat black beans? (yes!)
- 40g butter (I know it sounds like a lot, but it’s worth it)
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1 red chilli, chopped
- A handful of coriander stalks, chopped
- 1 tsp salt
- 400g tin black beans (decent quality is important here)
- Heat the butter in a medium saucepan over a low heat
- Tip in the onion, garlic, chilli, coriander and salt and cook for 8-10 mins until soft but not browned
- Pour in the beans and the liquid from the tin
- Stir together and heat gently, then use a hand blender to whizz it into a rough puree
- Serve at room temperature with a scatter of fresh coriander leaves
Sophie cooks 