Queen Black Beans

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Queen Black Beans

Queen Black Beans

£48.00

Rich, creamy + deeply savoury.

Packed with antioxidants
Flavour-first sourcing
No artificial additives

Find out more Ingredients & Nutritionals

Jar Size:

700g 570g

Pack Size:

Stockpiler Pack (12) Bold Pack (6)

Find out more

These Queen black beans have a rich, earthy and slightly nutty flavour – a staple quality in Mexican cuisines. They’re perfect for soaking up smoky spices, zesty lime and warmth of chillies. Try them in these cheesy chipotle quesadillas, or something fresher like black bean, charred corn + avocado salad, scooped up with nachos!
Ingredients: Black beans in their bean stock (water and salt)

700 g net weight (500 g drained)

570g net weight (400g drained)

Ingredients & Nutritionals

Black beans, water, salt.

Nutritional Information per 100g of beans + stock

Energy339kj / 81kcal
Fat0.5g
of which saturates0.5g
Carbohydrate11.7g
of which sugars0.3g
Fibre6g
Protein5.3g
Salt0.8g

Queen Black Beans

£48.00

Black Bean Birria

Feeds: 3 | Takes: 45 minutes

Ingredients

Directions

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

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.

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