Fragrant and nutritious, this quick and simple bean bomb beauty is beginning to end about 20 minutes. Great for any time of the day as a meal, or side dish. I used a few leftovers – roasted golden beetroot and silverbeet – so once you have the base, you can add anything you have to bring flavour.
400g tin of black beans (no salt)
½ cup spring onions, gently chopped
½ cup roasted golden beetroot, gently chopped
½ cup silverbeet, gently chopped
1 cup cherry tomatoes, sliced in half
1 tablespoon dried mixed herbs
½ cup fresh parsley, gently chopped
1 cup fresh basil, gently chopped
Add dried chilli flakes and ground black pepper to taste
1 tablespoon extra virgin olive oil
In a medium saucepan heat the oil and then add the spring onions and cook gently for 2 minutes till soft.
Add drained and rinsed beans, vegetables, tomatoes, dried herbs, chilli and pepper and allow to heat through for about 5 minutes.
Add fresh herbs and stir through to heat. Once heated through, can be served hot or stored in the fridge and served cold as a salad.
Boom! Serve with Love.