I make these beans using the tray of sticky pork juices (Slow-cooked pork belly) for extra flavour and less washing-up. Or, if you want to go veggie, simply start with a clean tray and 1 tablespoon of olive oil.
Together
By Jamie Oliver
Ingredients
optional: 50ml golden tequila
2 spring onions
½ a bunch of coriander (15g)
2 x 400g tins of black beans
80g feta cheese
Top Tip
Serve as part of a taco party feast, with Homemade tortillas, Slow-cooked pork belly, Roasted pineapple & hot red pepper sauce, Red cabbage and Green salsa. Perfect with Chocolate semifreddo and a batch of Tequila micheladas.
Method
- Preheat the oven to 200°C/400°F/gas 6. Remove a spoonful of fat from the Slow-cooked pork belly tray, then place over a medium-high heat on the hob. Add the tequila, if using, or 50ml of water and use a wooden spoon to scrape up all the sticky goodness.
- Let the alcohol cook away while you trim and slice the spring onions. Add them to the tray, then chop and add the coriander, stalks and all.
- Pour in the tins of black beans, juice and all, and as soon as they start to bubble, season to perfection, tasting and tweaking. Crumble over the feta cheese, transfer to the oven, and bake for 30 minutes, or until thick and delicious. Fantastic served in a Homemade tortilla with Slow-cooked pork belly.
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