November 03, 2018 / In food , veggie / Tagged as: butter, carrot, black beans, mustard seeds, onion, chilli, coriander

Pureed Carrot, Onion and Black Beans

Total Cook Time

30 minutes

Ingredients

• 600g carrots
• mustard seeds
• 2 cans of Black Beans
• Onion, finely sliced
• chilli flakes
• coriander leaves

Method

1. Boil carrots in lightly salted water. Drain and reserve the liquid.
2. Puree the carrots in a food processor with 20g butter and 150ml of reserved liquid.
3. Melt 30g butter in a pan, add 2 tsp of mustard seeds and cook for 2 minutes.
4. Add black beans to pan containing the butter, cover and leave to cook for 5 minutes.
5. Add onion to another pan and cook in olive oil (or 20g butter). Cook slowly until golden.
6. Add pinch of chilli flakes and 1 tsp mustard seeds to the onion. Cook for a further minute.
7. Divide between 2 bowls and garnish with a few coriander leaves.

Notes

All the butter with the onion can be a bit much. Fried in olive oil for a lighter taste.

Substituting chickpeas for black beans works.

In quantity terms 400g carrots is sufficient for a nice light evening meal for two.