Mexican Black Beans

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IanWhiteMaher

subheading: FOR THE BEANS:

4 spring onions, white parts finely chopped

1 red bell pepper, chopped finely

3 cloves minced garlic

½ a red chilli (finely chopped)

Coriander leaves + stalks (finely chopped)

Spice mix: 1sp coriander, 1tsp cumin, 2tsp smoked paprika, ½ tsp cayenne pepper, pinch of cinnamon

1 tbsp tomato paste

2 tbsp peanut butter

2 tins black beans (+ their juice)

Squeeze of lime

Salt and pepper to taste

finely chop and fry spring onions, chilli, coriander stalks for 5 min with a pinch of salt. Add spice mix and garlic, followed by tomato purée and peanut butter. Add beans & their water. Cook down ~10 to 15 min. squeeze over lime and adjust salt to your liking.

subheading: FOR THE CASHEW QUESO:

½ cup cashews, soaked in boiling water

2 tbsp nooch

2 garlic cloves

½ tsp salt - more to taste

around 80 to 100ml water

juice of half a lemon

1 tsp smoked paprika

pinch of turmeric (for colour)

subheading: FOR THE GUAC:

1 large ripe avocado

1 tbsp chopped red onion

½ tbsp chopped red chilli

2 minced garlic cloves

Juice of one lime or lemon

1 tbsp olive oil, more to taste

½ tsp salt, more to taste

Chopped coriander and cherry tomatoes if you like

Method: mash together, adjust salt and acidity as needed

subheading: FOR THE PICKLED RED ONION:

½ a red onion, finely sliced widthways

Juice of one lime

½ tsp salt

½ tsp sumac (optional)

Method: pinch together and leave in the fridge to pickle whilst you make the rest

Note: Ingredients may have been altered from the original.

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