Like most of the recipes I like to make often, this one is seriously straight forward and rather tasty. It is magnificent with fried eggs, a sprinkling of coriander and a little avocado on the side. I was envisioning something akin to ‘huevos rancheros’ when I started making it.
A key ingredient is one I didn’t expect. Normally my standard cooking oil is ghee, but I made this while on holidays, and it was easier to buy coconut oil. The coconut oil makes this dish spectacular by adding a hint of sweetness and depth of flavour. I did try it without coconut oil yesterday (fried the garlic in ghee) and it was just bland and a tad bitter/tart (tinned tomatoes rarely have much natural sweetness). I simply added a tablespoon of coconut oil, mixed it all in, and the salsa tasted awesome again. 🙂
You can also heat the black bean salsa up a little by following this recipe here.
- 2-3 cloves of garlic, smashed/chopped finely
- 1 tablespoon coconut oil
- 1 tin of drained + rinsed black beans (or 1 cup dried, thoroughly soaked + rinsed + cooked)
- 1 tin chopped tomatoes
- 1-2 heaped teaspoons saudi baharat + 1 tsp of cinnamon OR 1-2 heaped teaspoons Chipotle de Plata Spice Mix (available in Aus through here) OR any other spice mix you have at hand.
- optional: 3-4 chopped fresh tomatoes. If using the Chipotle de Plata spice mix, a bunch of finely chopped coriander stems works well too.
Heat the coconut oil in a medium – large fry pan (I use a 23cm cast iron pan but bigger would probably be better) over a med-low heat.
Add the garlic and cook for a minute or two until soft. If it starts to brown the temperature is too high.
Add the black beans, tomatoes, spice mix and some salt to the to garlic goodness in the pan. Add optional ingredients if using.
Stir to combine and simmer over a low-medium heat, stirring occasionally, for 10-15 mins or until thick.
Serve with sunny-side-up eggs, avocado and coriander leaves.