A
vibrant, orange and black one-dish meal.
Extra carrot mash (or puree, if you prefer) can be frozen.
Adapted
from Nigel Slater’s Eat: the little book
of fast food.
Ingredients
600
g (20 oz) carrots, scrubbed and trimmed
20
g (1 ½ Tbsp) butter
30
g (2 Tbsp) butter
1
onion, chopped
2
tsp mustard seeds
30
g (2 Tbsp) butter
1
tsp mustard seeds
2
cans of black beans, drained and rinsed
Chili
flakes
Fresh
coriander
You
will need two large cooking pots: one for the carrot puree and one for the onion-bean
mixture.
Melt
30 g of butter in one pan, add 2 tsp of mustard seeds and let them toast a
little. Add the onion and fry until
golden brown (this might take a while).
Meanwhile,
boil the carrots in deep water until they are tender. With a ladle, scoop out
about 500 mL (2 cups) of the cooking water and set aside. Drain the carrots and
put them back in the pot with the 20 g of butter and about 150 mL (2/3 cup) of
the reserved cooking water. Puree with an immersion blender (or food processor),
and decide what kind of consistency you want – mash or soup? Add more water to
thin it out, if you like.
When
the onion is nice and brown, add another 30 g of butter to the pan plus another
1 tsp mustard seeds and a generous pinch of chili flakes. Add the black beans,
stir everything around, cover and let cook until the beans are hot, about 5 or
10 minutes.
To
serve, put some carrot puree in each bowl, add a heap of beans and top with
some coriander leaves. Add salt to taste
at the table. Enjoy.
Serves
two to four.