Name: Black Bean Birria
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 1 x 570g jar Queen Black Beans - with their bean stock; 1 dried ancho chilli (optional); 2 tbsp neutral oil, such as vegetable or sunflower; 1 onion, finely chopped; 1 celery stick, finely chopped; ½ red chilli, seeds removed and finely sliced; 4 fat garlic cloves, finely grated or chopped; 1 tsp cumin seeds or 2 tsp ground cumin; ½ tsp cinnamon; 2 tbsp tomato puree; 200ml veg stock; A handful of coriander leaves, for garnish; 1 lime; Rotis, flat breads or soft tortillas; 200g feta cheese, crumbled (or plant-based alternative); 2 avocados, sliced; Diced raw or pickled red onions; Pickled jalapenos; Greek or natural yogurt (or plant-based alternative); Sweetcorn; Rice

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

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Black Bean Birria

Birria is a Mexican stew traditionally made with beef or goat. We’ve got a plant-powered twist here using slowly-simmered Queen Black Beans as the main event, whilst still achieving that deep, smoky flavour. Topped with yogurt, feta and creamy avocado - it’s a hearty stew in its own right. Or, serve with rice, crunchy tacos or mop up with soft tortillas for something extra filling. Get your hands on ancho chilli if you can - they’ll add a real depth of smoky heat and flavour.

Feeds: 3

Takes: 45 minutes

Ingredients

1 x 570g jar Queen Black Beans - with their bean stock
1 dried ancho chilli (optional)
2 tbsp neutral oil, such as vegetable or sunflower
1 onion, finely chopped
1 celery stick, finely chopped
½ red chilli, seeds removed and finely sliced
4 fat garlic cloves, finely grated or chopped
1 tsp cumin seeds or 2 tsp ground cumin
½ tsp cinnamon
2 tbsp tomato puree
200ml veg stock
A handful of coriander leaves, for garnish
1 lime

To serve

Rotis, flat breads or soft tortillas
200g feta cheese, crumbled (or plant-based alternative)
2 avocados, sliced

Other serving suggestions

Diced raw or pickled red onions
Pickled jalapenos
Greek or natural yogurt (or plant-based alternative)
Sweetcorn
Rice

Made with:

Directions

step 1
Soak the ancho chilli in hot water to soften - these are optional, but they’ll add a real depth of smoky heat.
step 2
Heat the oil in a large pan over a medium heat. Add the onions and celery and cook for 8-10 minutes until softened. Stir in the garlic, chilli, and cumin seeds/ground cumin ground cumin/cumin seeds. Cook for 2 minutes until fragrant.
step 3
If you’re serving with rice, now is a good time to get it on to cook.
step 4
Remove the ancho chilli from the water, roughly chop and add to the pan along with the tomato puree and cinnamon. Cook for 2-3 minutes, stirring frequently, until the puree darkens. Add a splash of water if it starts to stick.
step 5
Pour in the beans with their bean stock and veg stock. Bring to a simmer, cover, and cook for 15-20 minutes, stirring occasionally, until it turns to a chocolate brown colour and the consistency is similar to a thick-ish soup.
step 6
Warm the rotis/flatbreads/tortillas either in the microwave or in a dry pan, just until lightly browned. Check the stew for seasoning, adding the juice of ½ lime for freshness - slice the remaining lime into wedges for serving.
step 7
Ladle the stew into bowls. Top with the sliced avocado, crumbled feta, fresh coriander, a pinch of chilli flakes and serve with lime wedges - or any other toppings you fancy. Mop up with the warm bread or rice for something even heartier.

Black Bean Birria

Ingredients

To serve

Other serving suggestions

Made with:

Directions

Made with:

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