Chipotle black beans with hake

Name: Chipotle black beans with hake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 Essential Red Onions, thinly sliced; 2 Essential Limes, juice; 2 tbsp Essential Olive Oil; 3 cloves garlic, thinly sliced; 2 bay leaves; 3½ tsp Cooks' Ingredients Chipotle Paste; 2 tsp ground cumin; ½ tsp ground cinnamon; 400 g cans Essential Black Beans In Water; 200 g packs Essential South African Hake Fillets

A hearty one pan wonder, perfect for an easy weeknight supper.

5 out of 5 stars(2) Rate this recipe

HealthyHigh protein2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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Ingredients

2 Essential Red Onions, thinly sliced
2 Essential Limes, juice
2 tbsp Essential Olive Oil
3 cloves garlic, thinly sliced
2 bay leaves
3½ tsp Cooks' Ingredients Chipotle Paste
2 tsp ground cumin
½ tsp ground cinnamon
3 x 400g cans Essential Black Beans In Water
2 x 200g packs Essential South African Hake Fillets

Method

Pop ½ the onions into a bowl, combine with the lime juice and a good pinch of salt, then set aside. Warm the oil in a large frying pan, add the remaining onion and fry gently for 10-15 minutes, with a lid on, until softened.
Stir in the garlic and bay leaves, and fry for a couple of minutes more. Once the garlic is soft, add 2½ tsp chipotle, 1½ tsp cumin and the cinnamon, then stir and cook for 1 minute. Stir in the beans, including their water, and 100ml additional water. Season well and simmer over a medium-high heat for 20 minutes until the sauce is richer and reduced.
Rub the hake with the remaining 1 tsp chipotle and ½ tsp cumin, then season. Tuck the fish into the beans, cover the pan, turn the heat to low and cook for about 10 minutes, until the fish is opaque and flakes easily. Serve topped with the tangy onions.

Cook’s tip

Add another veg! Shred some red cabbage, rub with salt and allow to sit in a sieve whilst you make your beans. Squeeze any excess moisture from the cabbage and mix it with the lime-steeped onions.