Adobo black beans recipe

Ingredients

• 2 tbsp olive oil
• 14-oz (1 x 400-g) can black beans, drained and rinsed
• 2–3 chipotle chillies/chiles in adobo sauce (or use 1–2 tsp chipotle paste)
• 2 tsp ground cumin
• ⅓ cup (100 ml) plus 1 tbsp vegetable stock
• 1–2 avocados, peeled, pitted and sliced
• 1 tbsp basil seeds (optional)
• handful fresh coriander/cilantro
• 3 spring onions/scallions, sliced
• crème fraîche, to drizzle

1. Warm the oil in a frying pan/skillet over a low-medium heat.
2. Add the black beans and chillies/chiles in adobo sauce and simmer gently, using the back of a spoon to crush some of the beans and chillies/chiles.
3. Add the cumin and vegetable stock and cook down for about 5–10 minutes to create a thick, chunky sauce. Serve with the sliced avocado sprinkled with basil seeds (if using), coriander/cilantro, spring onions/scallions and crème fraîche.