This recipe is filled with fibre and flavour! The potassium, folate and vitamin B6 in black beans not only zests a Mexican Bowl but gives you a nutritious boost.
1 can black beans (Organic)
2-3 fresh garlic cloves (minced or pressed)
1 spanish onion, diced 2 Tbsp minced cilantro 1⁄4 cup vegetable stock 1-2 tsp hot sauce
1 Tbsp vegan Worcestershire sauce
1⁄4 -1⁄2 tsp Himalayan salt (to taste)
1 tsp freshly ground cumin seeds 1⁄2 tsp liquid smoke
Black pepper to taste
In a pot add the vegetable stock with onion and cook at medium heat until onion becomes translucent.
Rinse and drain the can of beans and add them to the pot along with all other ingredients. Bring to a simmer and cool 12-15 minutes.
Be careful not to dry out the beans; add more vegetable stock as needed. Cook to desired thickness and serve.
More recipe inspiration: Here’s a great dip, hummus with cumin! Perfect for entertaining.