Last month I went a little bit mad and I bought a whole lot of beef for my freezer. I brought it in bulk from our local farm shop. It’s great quality beef so I don’t mind. Therefore I was in need of inspiration and ideas for beef recipes. The recipe you may recognise from my Beef and Black Bean Quesadillas as it is part of that recipe. I was making the beef sauce for the quesadillas and I wondered what it would taste like with rice instead of wraps.
When I’d had this idea I just had to try it. The results were amazing. The black bean sauce complimented the beef beautifully. We all thought it was a delicious dinner and we will definitely be eating it again. Plus when I made the black bean sauce for the quesadillas there was a lot of leftovers which made it an even simpler dish for me to cook. Personally any meal that is easy to cook but super tasty is a blessing in my book.
What’s your favourite beef dish? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping Board
- Large frying pan
- Stirring spoon
Ingredients for the refried beans
- Spring onions x 1 bunch
- Garlic granules x 1 tsp
- Ground cumin x 1 tsp
- Dried oregano x 1 tsp
- Dried black beans x 200g
- Tomato puree x 1 tbsp
- Tamari x 1 tbsp
- Water x 50 ml or more
- Salt and pepper to taste
- Oil for the pan
Method for the refried beans
- Cook the black beans as per the packet instructions.
- Cut the tops and the tails from the spring onions.
- Slice the spring onions into 1/2 centimetre pieces.
- Drain the black beans through the colander.
- Put the frying pan onto a high heat and add oil to the base of the pan.
- Tilt the pan to spread the oil across the base.
- When the pan is hot, add the spring onions and fry until they start to soften.
- Add in the beans and continue to fry.
- Sprinkle over the ground cumin, garlic granules and dried oregano.
- Now add in the tomato puree and tamari too.
- Then add in salt and pepper to your tastes.
- Continue to fry the black beans until they turn mushy.
- Once the beans are mushy, remove from the heat and leave to cool.
- When the beans have cooled, put them into the nutribullet and add the water.
- Blend the beans until they are smooth-ish.
- More water may need to be added.
- If so, add a little at a time until the beans are at a consistency you will eat.
- Finally set the beans aside.
Ingredients for the beef
- Onion x 1
- Beef x 500g
- Courgette x 1
- Red pepper x 1
- Brown rice x 300g
- Chicken stock or water x 600mls
- Salt and pepper to taste
- Spinach x 1 handful
- Coriander x 1 handful
- Cheese x 80 – 100g optional
Method for the Beef in Black Bean Sauce
- Wash the rice through twice in a sieve and set aside.
- Put the rice into the saucepan.
- Then pour over the vegetable or chicken stock.
- Pour enough stock to cover the rice and then about 2 centimetres above that.
- Add in salt and pepper to your tastes.
- Bring to the boil and then turn the heat down and leave to simmer until all the liquid disappears.
- While the rice is simmering peel and thinly slice and dice the onion.
- Cut the top from red pepper and remove the core and the stalk.
- Slice and dice the pepper.
- Next peel the courgette and grate the flesh.
- Put the large pan on to a high heat and add oil to the base.
- When the pan is hot add in the onions and fry until they start to soften.
- Add in the beef and fry until it turns a golden brown colour.
- The pan may get a little to hot if so, add a little bit of water and turn the heat down.
- Then add in the red pepper and courgette and fry for a further few minutes.
- Pour over the black bean sauce and mix everything together.
- Bring to the boil and then turn the heat down and leave to simmer.
- Once the rice has boiled stir to remove any excess water at the bottom of the pan.
- Remove from the heat.
- Chop the spinach and coriander and add to the beef.
- Stir in these ingredients and then serve.
- Finally enjoy.
Beef in Black Bean with Rice was a huge hit in our house. My husband Howard and son Ted love beef so this was always going to tick all there boxes. Howard and Ted ate theirs with cheese and I had mine with homemade cashew nut cream cheese. As I mentioned earlier I had leftover black bean sauce in the freezer so this was a very simple dish to put together. That’s the beauty of it too. You can make the black bean sauce in advance of a meal and then freezer it and use it as is necessary. However you decide to eat this dish, as always, please enjoy. Thank you. xxx