Black Bean, Pepper Mozzarella Cups
Black beans are so underrated. They’re a cheap source of protein that’s low in fat and packed with fiber. 1/2 cup has only 114 calories, 20 g carbs and less than 1 g fat.
When I’m off I usually make food in bulk because I feel like you can’t prepare enough for days when you need a quick meal. Black bean curry is an all rounder and it is literally one of my go-to stashes when I’m crunched for time. It’s also an end of the month saviour, a junk food rescuer and a damn good meal. I often just eat it plain or with pumpkin mash but earlier this week I opted for some greens with my lunch.
Did you know: Beans are a big source of protein but they’re an even bigger source of carbs. Eat it at lunch time to feel full but try to avoid pairing it with bread or other whole grains if you’re trying to lose weight or watching your carb intake.
Black Bean Curry
Ingredients
500 g black beans pressure cooked or boiled until soft
2 onions diced
chillie powder to your taste
2 tsp garam masala
dry red chillies, also to your taste
4 black peppercorns
1tsp jeera seeds
1tsp mustard seeds
1 cinnamon stick
3 cloves of ground fresh garlic
1 tbsp fresh grated ginger
2 tbsp oil
6 jam tomatoes grated
salt to your taste
Method
In a large pot add peppercorns, mustard seeds, cloves, jeera, dry red chillies and cinnamon stick to oil.
After about 1 minute add onions and fry them until they are translucent
Add garlic and ginger
After 1 minute add spices and give it a good stir
Add grated tomatoes and lower heat and let the mixture simmer well. If it starts to stick at the bottom, lower the temperature again and add the tiniest bit of water to the pot.
Lastly, add boiled beans to the tomato chutney and let it simmer for 10 minutes.
You can freeze the beans and it will keep fresh and tasty for up to 2 months. Maybe longer but I’ve never tried.
Pepper Cups
Ingredients
2 peppers halved and de-seeded
1/2 cup of black bean curry
1 cup of Mozzarella cheese
Thyme (fresh or dry)
Method
Pre-heat oven to 180 degrees.
Spray oven tray with Spray and Cook, or oil a tray
Place green peppers inside and fill with 1/2 cup of black bean curry. Sprinkle with thyme.
Bake for 1/2 an hour
Sprinkle with cheese and bake for another 10 minutes.
