Traditionally, Brazilian black beans are slow-cooked with garlic, onions and sometimes a little bacon, then served on top of fluffy white rice for a comforting, filling dinner. In this vegan version, I cook the beans, garlic and rice together to save on cooking pots, and a quick, fresh avocado, coriander and radish salsa finishes the dish off along with a handful of crunchy salted peanuts.