Introducing Bold Bean Co's Queen Black Beans - a delicious and unique black bean packed with flavour. These earthy and rich black beans are specially selected for their thin skins and rich, nutty taste. Perfect for vegans, cooking enthusiasts, and the health-conscious. One of the best things about Bold Bean Co's Queen Black Beans is their convenience. They come in a convenient glass jar, ready to be used in any recipe. They are perfect for busy weeknight meals, meal prepping or simply eaten straight from the jar. Mash them up, stew them up, crunch them up - they're packed full of natural protein so great for vegetarians and meat reducers. The Bold Bean Co team love these in a taco or stewed with spice and all things nice! WHAT MAKES THEM A QUEEN? This variety of black beans has a thinner skin and is far creamier than standard canned or tinned black beans. Each bean variety is suited to different growing conditions so they are sourced from the best possible climate. Bold Bean Co’s Queen Black Beans are then cooked low and slow to preserve their flavour and texture - hence why they’re so creamy and full-flavoured. WHY CHOOSE THEIR JARRED BEANS? Loved by celebrity chefs, jarred beans are a great way to add delicious flavour to your dishes without spending time soaking and boiling dried beans. There is no sodium metabisulphite or other additives in these beans, so you can enjoy them in their most natural form. Why not try Smoky Black Bean Bake? Ingredients QUICK PICKLED ONION 1 red onion, very finely sliced 2 limes, juiced + zested Squeeze of honey or agave FOR THE BEANS 2 tbsp extra-virgin olive oil 5 garlic cloves, peeled and sliced 4 tbsp tomato paste 1½ tsp smoked paprika 1 smokey chilli like ancho or chipotle, finely chopped - reduce or increase as to your tolerance! (chefs hack: if using dried chilli, snip them with scissors) 1 tsp ground cumin 1 jar Bold Bean Co. Queen Black Beans with their bean stock 180 g grated cheddar HERBY SOUR CREAM 4 tablespoons of sour cream or creme fraiche A small bunch of coriander (roughly 15 g) Optional: Tortilla chips, to serve SUBSTITUTIONS Ancho/chipotle chilli - ½ tsp chilli flakes Sour cream - greek yoghurt or a dairy free alternative Cheddar - mozzarella with a few gratings of parmesan METHOD 1. Heat the oven to 220° Celsius. 2. First pickle your onions by mixing them with the lime juice in a small bowl with a squeeze of honey or agave and a pinch of salt. Set aside. 3. In a big oven-proof saucepan, heat the olive oil over a medium-high heat. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, ancho and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning. 4. Add the beans, with their bean stock and generous pinches of salt and pepper, you may need to add a bit more water or stock here, you want it to be a molten porridge-like consistency. Simmer on a low heat for 8-10 minutes until you achieve this. 5. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. 6. While the beans are cooking, put all of the herby sour cream ingredients into a food processor (coriander stalks and all), pour the lime juice from the red onions into it too, then whizz until smooth. Season to taste. 7. When the beans are browned, leave to sit for a few minutes before serving into bowls, dolloped with the sour cream and pickled onions.