World Cuisine

  • 5 tablespoons lard or vegetable oil
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 x 400 g (13 oz) cans black beans, drained with liquid reserved (for home-cooked see below)
  • ½ teaspoon dried oregano
  • salt and pepper
  • 50 g (2 oz) feta cheese, crumbled, to serve
  • coriander leaves, chopped,
  • ½ red chilli, deseeded, if liked, and chopped

Heat the lard or vegetable oil in a large frying pan, add the onion and cook for 5–10 minutes until golden. Add the garlic and cook for a further 1 minute.

Meanwhile, place the black beans and 2 tablespoons of the reserved bean liquid in a food processor or blender and whizz until smooth.

Add the puréed beans and oregano to the onion mixture, reduce the heat to low and cook for 5 minutes, stirring frequently. Add 100 ml (3½ fl oz) of the reserved bean liquid and cook for a further 5 minutes until the beans are the consistency of very soft mashed potatoes.

Season, sprinkle over the cheese and serve garnished with the coriander and chilli.

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