Mexican black beans

Mexican black beans

INGREDIENTS
1tbsp oil
½ onion, halved then thinly chopped
2 cloves garlic, minced
1 small red chilli, finely diced or toss some crushed red pepper flakes
¼ tsp ground cumin
½ tsp smoked paprika
2 cups cooked black beans
About 1 cup chicken stock.  I started with 2/3 cup but like them not quite so thick so added a bit extra water
Black pepper
To serve: fresh coriander, sour cream

INSTRUCTIONS

Heat the oil in a pan, and add the onion, garlic and chilli. Cook for a few minutes over a medium-low heat, until soft and translucent. Add the spices and cook for one more minute, stirring regularly.
Next, add the black beans and stock, and season with plenty of black pepper. Bring to a simmer, and cook for around 15 minutes, stirring every couple of minutes, until the mixture has reduced down to your desired consistency.
Serve topped with some fresh coriander and a dollop of sour cream.