Cooking instructions
Velvety cacao & cumin black beans with sweet tajine-style plums, charred leek & whipped goat cheese
Velvety cacao & cumin black beans with sweet tajine-style plums, charred leek & whipped goat cheese
This dish is an exploration of deep, earthy tones and unexpected pairings, drawing inspiration from Mexican cuisine where cacao is celebrated as a savory cornerstone rather than just a dessert ingredient. The rich, creamy black beans are emulsified with a hint of cacao and warm spices, creating a complex base that finds a sweet, jammy counterpart in plums, a technique characteristic of North African tajines. To ground these international flavors, we use leek—a regional and seasonal favorite—roasting it until the exterior is completely charred to steam the heart into buttery tenderness. This is a bowl of contrasts: the "cool" black texture of the rice and beans against the bright white of whipped goat cheese, finished with the crunch of roasted almonds.
What you need
What you need
Ingredients by Cbovero
- Leeks (cut into 8cm chunks)
- Dried Plums (6-8 pieces)
- Fresh Chives
- Black Rice
- Black Beans
- Spices mix for beans by Cbovero
- Whipped Goat Cheese
- Roasted Almonds
Ingredients From Your Pantry
- Sea salt and black pepper
- Vinegar & Olive Oil
Equipment Needed
- Saucepan
- Baking tray
- Mixing bowl
- Strainer
- Knife & cutting board
Nutritional info
Nutritional info
All nutritional values are based on a per person scale.
Ingredients & Allergens
Ingredients & Allergens
Black beans, black rice, goat cheese (milk), dried plums, leeks, cacao, olive oil, vinegar (sulphites), cumin, caraway, cayenne, cinnamon, almonds (nuts), chives, sea salt, black pepper
For allergens please see ingredients in bold.
Please be advised that we handle the following allergens in our kitchen:
CELERY, SOYA, GLUTEN, NUTS, PEANUTS, MUSTARD, SESAME SEEDS, SULPHITES
Cooking Instructions
Before you start, take out all the ingredients for this recipe and rinse any fresh vegetables or herbs. Try our sensorial experience — an easy way into mindful cooking.04_01 Sensorial experience EN.mp3
STEP 1 - Prepare the Rice & Garnish
Preheat your oven to 230°C. Cook the black rice separately in 140ml or 280ml (4 portions) of water until tender (20-25mins).
STEP 2 - Roast the Leek in the Oven
Toss the leek chunks in olive oil and roast in the oven for about 20 minutes until the outer skin is blackened and charred.
While the rice cooks and the leek chars, thinly cut the chives, slice the plums, and roughly break the roasted almonds.
STEP 3 - Emulsify the Beans
In a saucepan, combine the black beans with their cooking liquid (aquafaba), 2tbsp of olive oil and the spice blend (cacao, cumin, caraway, cayenne, and cinnamon). Whisk or stir vigorously to emulsify until the mixture is creamy. Fold in the plums.
STEP 4 - Combine
Gently mix the cooked black rice into the spiced bean mixture to create a cohesive, creamy black texture.
STEP 5 - Plate
- Carefully remove the burnt outer skin from the roasted leeks. Cut the tender hearts into halves or quarters, depending on their size and your desired bite size.
- Pour the whipped goat cheese on one half of the plate and the black bean and rice mixture on the other half.
- Place the leek hearts directly between the black and white sections.
- Drizzle a few drops of vinegar and olive oil over the leek, and additional olive oil over the goat cheese.
- Finish with the chives and broken almonds.
Chef's Notes
The secret to this dish is the leek's transformation; don't be afraid of the charred exterior, as it protects and flavors the sweet interior. When emulsifying the beans, ensure the heat is low so the cacao incorporates smoothly without burning.