Carrots, Black Beans and Crisp Onions
1 bunch fresh carrots, trimmed of greens
3 T butter, divided
salt and pepper
1 can black or haricot beans
black mustard seeds, an onion, butter, coriander
Boil carrots gently until tender, then mash with some butter, salt, pepper and 1/3 cup of their cooking water. The ideal consistency is between mash and thick soup.
Fry 2 teaspoons black mustard seeds in butter then add a can of black beans, drained of their liquid. In a separate pan, cook a large, thinly sliced onion in butter or oil till crisp and deep golden brown.
Heat the carrot mixture and spoon into bowls, tip over the black beans and mustard seed and their butter, then top with the crisp, sizzling onions. A little coriander at the end if you wish. Enough for 2
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