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  • Writer's pictureOllie Tarrant

Black bean bowl

Updated: Jun 2, 2023

This is a recipe which is born more out of function than taste, which is rare for me. Black beans are the highest protein bean, and this recipe is low on additional carbohydrates, making it a good post-gym meal or a good one for those who are dieting or trying to avoid extra calories. This is quite similar to my Huevos Ahogados recipe, but I think its more Mexican than Spanish in terms of the toppings and form factor.

The OTCooks&Eats promise however is that it is super filling, and does not compromise on flavour - you know I wouldn't do you like that! The Chorizo plays an important role here, giving a depth of flavour which is really important in making this feel like a proper meal rather than one which is missing rice or another starch to bulk it out. Likewise, the fresh garnishes help to provide balance and zing to counteract the rich beans. Enough intro, have a scroll to get the recipe!

Ingredients (serves 2 large or 3 medium portions):

  • 100g chorizo

  • 1 large white onion

  • 1 stick celery (optional)

  • 3 cloves garlic

  • 1 tbsp tomato puree

  • 2 tsp chilli flakes

  • 2 tsp cumin seeds

  • 2 tsp smoked paprika

  • 2 x 400g tin of black beans

  • 1 red onion

  • 3 tbsp Red wine vinegar

  • 2 or 3 eggs (depending on serving size)

  • 20g coriander

  • 1 red chilli

  • 100g feta cheese

  • 2 or 3 tortilla wraps (depending on serving size)

  • 1 lime


  1. Dice up your chorizo, onion, celery and garlic. Add the chorizo, onion and celery to a large saucepan on a medium heat and cook until the onion is sweated down and the chorizo has released its fat. Add in the tomato puree and cook for 1 minute. Add in the garlic and dried spices and cook for 1 minute further.

  2. Once the spices are fragrant, add in both tins of black beans, including liquid. Add 50ml of water and reduce the heat to medium/low. Cover with a lid and cook for 15-20 mins. Taste and season once cooked.

  3. Peel and finely slice your red onion into half moons, and place in a mug or small bowl. Cover with boiling water and leave for 5 minutes. Drain, then cover with the red wine vinegar and a pinch of salt. Mix together and set aside.

  4. Fry your eggs in a frying pan on high heat with some oil or butter. Cook until the bottom is crispy, spooning over the oil or butter to get crispy edges. Once crispy, remove and set aside.

  5. Finely slice your coriander and red chilli. Crumble your feta. Set aside until serving.

  6. To serve, spoon your beans into a bowl, and add your fried egg on top. Scatter over your pickled red onions, red chilli, coriander and feta cheese. Serve with a tortilla and a squeeze of lime.

Really enjoying banging out recipes at the moment, and makes a massive difference if you are able to give a little shout out if you do make them. Feel free to tag me (@OTCooks_Eats on insta) or just drop me a DM with your re-creations. It's great to get your feedback if you like the recipe and it becomes part of your rotation.

Much love as always,

OT x

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