Black Bean One Pot - vegan, gluten-free

• Vegan
• Gluten free

• Produce

  • 200 g Black beans
  • 1 heaped tbsp Coriander, ground
  • 3 Garlic cloves, large
  • 1 handful Parsley
  • 800 g Squash

• Canned Goods

  • 3 tbsp Tomato puree

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1/2 tsp Nutmeg
  • 1 tsp Sea salt

• Nuts & Seeds

  • 75 g Creamed coconut

• Liquids

  • 250 ml Water

Found on trinityskitchen.com

Description

Ingredients

• 800g squash (one small squash)
• 250ml water (1 cup)
• 1 teaspoon sea salt
• 200g black beans (cooked) (1½ cup)
• 3 large garlic cloves
• 1 heaped tablespoon ground coriander
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon ground cinnamon
• 3 tablespoons tomato puree
• 75g creamed coconut
• 1 handful parsley

Directions

• Peel and dice the squash into cubes (no larger than 2cm/ ¾ inch cubed).
• Put the squash in a large pan along with the water, sea salt and black beans. Place the lid on to keep the heat and steam in the pan.
• Peel and crush the garlic and then toss into the pan.
• Add the ground coriander, freshly grated nutmeg, ground cinnamon, tomato puree and mix in.
• About five minutes from the end of cooking time, chop the creamed coconut (which comes in block form) into small pieces and toss into the pan.
• Put the lid back on, but mix regularly to encourage the melting process.
• Finely chop the parsley and mix in right at the end.