Mex Black Bean Bowl
Prep time; 10 minutes
Cook time; 25 minutes
Total time; 35-40 minutes
1 large garlic clove // 2 medium sized
2 cans black beans
1 heaped tbsp tomato paste
1 tsp cumin seeds
1 tsp smoked paprika
1 1/2 tsp cumin powder
1 tsp coriander powder
1 tbsp maple syrup
2 tsp coconut amino
1 tsp apple cider vinegar
Pinch sea salt & pepper to taste.
Heat 1/2 tbsp oil in a pan over medium heat. Or water if going oil free.
Place the cumin seeds into the pan, stirring them around until fragrant - about 30 secs to 1 minute.
Add in the garlic for another minute. Turning heat down if garlic starts to burn.
Add in the tomato paste and the rest of the spices and mix together.
After another minute or so add in 1 can of beans including the liquid in the can.
Drain the other can and add in the rest of the beans. Stir to combine, allowing the mixture to come to a gentle simmer.
Add in the maple, aminos or soy sauce and apple cider vinegar.
Simmer for 15-20 minutes, stirring every now and then.
Next, with a potato masher or fork mash up some of the beans to thicken up, but not too much.
Add in a good pinch of salt and pepper to taste.
Simmer for another 5 minutes or so.
For the rest…
Smoked Cashew Sour Cream