Bold Bean Co

Directions

1. step 1

   Start by dry frying your mushrooms in a pan over a medium heat. Once they’ve got some colour, remove from the pan and set aside.

2. step 2

   In the same pan, heat 2 tablespoons of olive oil over a medium-low heat. Add the onions and cook gently for about 20-25 minutes, stirring occasionally so that they don’t catch. Cooking the onions slow like this will bring out a real caramelised flavour.

3. step 3

   Add the thyme, tomato puree, paprika and garlic and cook off for another 2 minutes.

4. step 4

   Pour a small amount of stock to the pan to deglaze the pan slightly. Then, pour in the black beans with their liquid and mix to combine.

5. step 5

   Continue to add the rest of the stock gradually, mixing the mixture to a smooth paste before adding more. Once all your stock is added, bring your mixture to a simmer for 2 mins to thicken. Cook your rice according to package instructions. Now is a good time to put the rice on, if serving with.

6. step 6

   Add the mushrooms back to the pan, along with the creme fraiche, mustard, worcestershire sauce and most of the parsley. (you can swirl through a knob of butter too at this point, to give it a bit more richness, if you like). Simmer for 3 or so minutes to warm the mushrooms through and until the mixture is creamy and glossy. Season with salt and pepper, to taste.

7. step 7

   Serve with rice or bread and finish with the remaining parsley.