Carole Food.
Smoky Black Beans
These smoky black beans are super easy and quick to make. Charring the corn gives it a really deep flavour, so I definitely recommend not skipping this step! This dish would also be great with kidney beans instead of black beans, so feel free to use whatever you fancy. I like this served with some flat bread or a tortilla.
Jump to recipeSmoky Black Beans
These smoky black beans are super easy and quick to make. Charring the corn gives it a really deep flavour, so I definitely recommend not skipping this step! This dish would also be great with kidney beans instead of black beans, so feel free to use whatever you fancy. I like this served with some flat bread or a tortilla.
The pickled red onions really help to bring the dish together, but if you don’t want to make these then some pickled jalapeños would also give a similar effect!
What ingredients do you need for this dish (includes possible substitutions)?
For the black beans
Onion: a brown or red onion can be used here
Garlic: use as much or as little as you desire!
Tomato puree: provides flavour and colour to the dish
Smoked paprika: adds a smoky flavour to the dish
Black beans: these can be substituted with cooked kidney beans
Sour cream: could be substituted with creme fraiche
Sweetcorn: I used canned sweetcorn here, but fresh would be ideal!
For the pickled onions
Red onion: ideally use red onion here!
White wine vinegar: can be substituted with red wine vinegar
What to serve this with?
This is great served with flat bread or tortillas!
Instructions
Char the corn
In a large frying pan over a high heat add 1 tbsp of oil then the corn kernels. Cook until slightly charred. Remove and set aside.
Make the pickled onions
Make the pickled onions by adding the red onion and white wine vinegar into a small bowl.
Fry the onions
Add 1-2 tbsp of oil to the pan then the onion and a pinch of salt. Cook until softened slightly, about 5 minutes.
Add the garlic, tomato puree and smoked paprika
Add the garlic, tomato puree and smoked paprika. Cook for 2 minutes.
Add the black beans, sour cream and water
Add the black beans, sour cream and water. Simmer for a couple of minutes.
Mash the beans
Mash about half the beans to create a creamy texture. Stir to combine.
Stir in the corn
Stir in half the corn, then taste for seasoning.
Add the toppings
Top with the remaining corn, some pickled red onions, chopped spring onion and extra sour cream. Enjoy!
Smoky Black Beans
These smoky black beans are super easy and quick to make. Charring the corn gives it a really deep flavour, so I definitely recommend not skipping this step! This dish would also be great with kidney beans instead of black beans, so feel free to use whatever you fancy. I like this served with some flat bread or a tortilla.
Ingredients
for the black beans
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 30g tomato puree
- 1.5 tsp smoked paprika
- 240g black beans (cooked)
- 50g sour cream
- 250g sweetcorn kernels
- 100ml water
- Oil, salt
- Toppings: pickled red onions, extra sour cream, chopped spring onion
for the pickled red onions
- 1 red onion, finely sliced
- 100ml white wine vinegar
Method
- In a large frying pan over a high heat add 1 tbsp of oil than the corn kernels. Cook until slightly charred. Remove and set aside.
- Meanwhile, make the pickled onions by adding the red onion and white wine vinegar into a small bowl.
- Add 1-2 tbsp of oil to the pan then the onion and a pinch of salt. Cook until softened slightly, about 5 minutes.
- Add the garlic, tomato puree and smoked paprika. Cook for 2 minutes.
- Add the black beans, sour cream and water. Simmer for a couple of minutes.
- Mash about half the beans to create a creamy texture. Stir to combine.
- Stir in half the corn, then taste for seasoning.
- Top with the remaining corn, some pickled red onions, chopped spring onion and extra sour cream. Enjoy!
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