Spicy black beans with cumin roasted cauliflower

I bloody love black beans, they’re just so satisfying to eat and are super versatile too. These Mexican style beans are great on their own, but even better with cumin roasted cauliflower and a few different twists and twizzles on top: yoghurt, lemon, chilli and coriander are my faves. 

Meat eaters in your household can add grilled chicken or fish too, plus all of the above make great wraps if you add some cooked rice. Or make a quesadilla and add some cheese! So good!

Ingredients

Serves 4-6

• 1 medium onion, chopped

• 2 garlic cloves

• 1 tsp ground cumin

• 1 tsp sweet smoked paprika

• 1 tsp cayenne pepper

• i x 400g tin plum tomatoes

• 2 x 400g tins black beans

• 1 tsp sea salt

• 1 cauliflower, chopped in florets

• A few spoons of natural yoghurt

• Red chilli, thinly sliced

• A handful of coriander

• 1 lemon, chopped in wedges

Method

• Heat ½ tbsp rapeseed oil in a large saucepan and then fry the onions gently for 10-12 minutes until starting to brown.

• Add the garlic and then add the spices for a further 30 seconds.

• Pour in the beans and their water, plus the tinned the tomatoes, stir well.

• Simmer for 45 minutes, until the extra fluid has evaporated and the beans are thick and rich in flavour, then add the salt and stir well.

• Preheat the oven to 180ºc when the beans have about 30 minutes to go.

• Spread the cauliflower on a large baking tray, drizzle with 1-2 tbsp olive oil and sprinkle with the cumin and a pinch of salt.

• When the beans have about 25 minutes left, roast the cauliflower in the oven for 15 minutes, turn and put back in for a further 10 minutes.

• Serve with natural yoghurt, thin slices of red chilli, coriander leaves and a squeeze of lemon.