This is my quick and easy, budget friendly recipe inspired by a trip I had to Cuba many years ago. The thick silky sauce is full of flavour from the garlic, spices and gentle hint of chilli heat. These Cuban beans will become a midweek favourite!

Black beans are a great source of prebiotic, improves digestion and has powerful anti-inflammatory effects.

NB - can be made plant based by replacing bone broth with water

Ingredients

serves 4

• 1 tbsp olive oil

• 1 onion, peeled and finely chopped

• 1 tsp coriander seed

• 3 garlic cloves, peeled and finely chopped or grated

• 1 jalapeño pepper, stalk and seeds removed, finely sliced

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1 tsp sea salt

• 1/2 tsp ground black pepper

• 1 tsp smoked paprika

• 500g jar Queen black beans - I used Bold Bean Co

• 2-3 tbsp bone broth

• 1 lime, juice only

• large handful of fresh coriander, finely chopped

• coconut milk yoghurt, avocado, spring onion, chopped coriander, chilli flakes and lime wedges to serve

Add olive oil, onion, coriander seed, garlic and pepper to a sauce and cook on a medium heat for 2-3 minutes. Add the spices, followed by the whole jar of beans and liquid and stir to coat everything. Bring to the boil and add the bone broth. Reduce the heat and gently simmer for 5-10 minutes, so that the sauce thickens.

Remove from the heat and squeeze in the lime juice and chopped coriander.

I served mine with rice and the toppings above.