Thomasina Miers’s version of this Mexican mainstay is a wonderfully restorative bean broth to snack on, part of her series of quick and healthy recipes
Tue 18 Jan 2011 12.00 GMTFirst published on Tue 18 Jan 2011 12.00 GMT
Black bean broth with goat’s cheese
Black bean broth with goat’s cheese. Photograph: Franck Allais and Ed Johns for the Guardian
Beans are the mainstay of Mexican food, and black beans are one of the most popular types, used to make the irresistible frijoles refritos. Here is a simple recipe to cook them, which you can also use to cook borlotti, pinto, flor de mayo or any other beans you can find. Part soup, part side dish, it is a wonderfully restorative little broth to snack on. If you can’t find chipotle puree, look for sauces that contain chipotle and add a dash to your beans. These are available in some shape or form at most supermarkets and grocers.
3 tbsp oil
1 onion, finely chopped
2 garlic cloves, crushed
2 cans (500g) cooked black beans
A few stalks of thyme
1 tsp chipotle puree
For the topping
125g goat’s cheese
100g creme fraiche
A small handful of mint leaves
- Heat a heavy-based saucepan over a medium heat and add the oil. When it is hot, stir in the onion and cook for 10 minutes, until the onion is soft and translucent but not browning.
- Add the garlic and cook for a few minutes before adding the black beans and their liquid, the thyme and chipotle. Cook for about 10 minutes to allow the flavours to combine, before whizzing for a few seconds with a hand-held blender to create a textured mixture of whole and partially crushed black beans.
- Put the goat’s cheese in a small bowl and use a fork to beat in a few tablespoons of creme fraiche and fresh mint. Serve little cupfuls of the bean broth with dollops of the goat’s cheese cream on top.