Black Wednesday Beans

In September 2022, Claire Thomson - the legendary force behind 5oclockapron and friend of The Heirloom Bean Co - included a black bean recipe in her ‘Back-to-school packed lunches’ column in The Guardian. I’ve used it ever since - with some slight changes and never with burritos. In essence it’s black chipotle beans, brown rice with spinach, plus fun stuff on top and on the side!

Beans

- 250g The Heirloom Bean Company Midnight Black beans, cooked

- 1 onion, diced

- 1-2 cloves of garlic

- 2 tsp cumin

- tin of chopped tomatoes

- 1-2 tbs tomato paste

- 2 tbs chipotle paste (I use anything from the Cool Chile Company - in this instance, chipotles in Adeobo)

- salt

Brown rice

- 125g brown rice

- bag of baby spinach or other vegetables such as chard, spinach, broccoli....

Topping and sides - whatever you fancy!

- Greek yoghurt or sour cream or feta cheese or grated cheddar

- guacamole or green salad with lemony dressing or carrot salad

and for me: hot sauce!

Fry onions until they start caramelising, add garlic, cumin, chipotle paste and tomato paste,

combine, add canned tomatoes and beans. Let it bubble away for a bit, adjust salt.

Cook brown rice. Cooking time varies depending on variety. Try 125g brown rice, 500ml

water, tsp salt, simmer for 20 minutes. Once the water is gone, switch off heat and let rest

for another 5 minutes or so.

Wilt the baby spinach, squeeze out excess liquid, chop and mix in with the rice. (If

you use other vegetables, prepare accordingly).

Serve with toppings, sides and hot sauce!

Recipe by Marianne Landzettel - based on Claire Thomson’s original. Photo by Martin Kunz