Broccoli with Black Beans

One of the good things about investing in a vegetable box is that you end up cooking quite seasonally. As such, my fridge has been well stocked with long stem broccoli for the last few weeks, which I am especially partial to stir-frying. I have been trying to find black beans for ages, which I eventually found in Catford Tesco (don’t go there, not even for the beans, it’s a hell-hole. Somewhere else must sell black beans) and decided they would be an ideal way to bulk up the broccoli enough to make it into a main dish.

Simply stir-fried with ginger, chilli, garlic, star anise and ground coriander, the black beans and broccoli combined to make a flavoursome and filling, yet simple and easy dinner. I served with noodles, but it was probably a bit sticky for them, so would go for rice next time.

Recipe after the jump…

Ingredients – serves 2

1 400g can of black beans, drained and rinsed

A couple of big ol’ handfuls of longstem (or just plain old regular) broccoli

1 teaspoon of ground coriander

1 star anise

1 inch of ginger, finely chopped

1 red chilli, finely chopped

2 cloves of garlic, crushed

1 teaspoon of sesame seeds

1 tablespoon of soy sauce

1 tablespoon of rice wine

1 teaspoon of honey

1 tablespoon of rapeseed oil


Heat the oil in a wok (preferably one with a lid) and fry the ginger, chilli, star anise and garlic for 2mins. Add the coriander and sesame seeds and fry for 1min.

Stir in the beans with rice wine, soy sauce, honey and a dash of water and allow to bubble with the lid on for a couple of mins. Trim the woody bit of the broccoli stalks (which I neglected to do, oops) and throw ’em in. Add a little water if the beans are looking dry and put the lid on the pan to allow the broccoli to steam for 4-5mins.

Season with black pepper and a little salt if needed (though bare in mind the soy sauce and beans are already quite salty) and serve with fresh steamed rice.

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