This was inspired by something I saw on the internet but couldn’t remember where so I couldn’t look it up to do the exact recipe so this is kind of a fudge. But it was pretty delicious for something so basic and reasonably low GI.

1 400g tin black beans

1 ripe avocado

1/2 tin anchovies (the half left over from making that cavolo nero thing) – if you seriously hate anchovies you have my permission to leave these out

1/2 a large onion or a big shallot, chopped

2 cloves of garlic, sliced

3 spring onions, chopped

1 tsp chipotle paste

small bunch coriander


juice of 1/2 a lime (chop up the other half and stick some in your Sol)

some olive oil

1 gently fry the onion, garlic, and optional anchovies in about 2 tablespoons of olive oil for about ten minutes

2 add the chipotle paste and the beans and stir. Mash up a few beans in amongst whole ones. Keep going with this until this is all hot. Add a big pinch of salt, stir and then taste to see if it needs more. Might do.

3 While that’s heating through, mash the avocado in a bowl and then add chopped coriander, a pinch of salt and the lime juice.

Arrange in a bowl with some Monteray Jack cheese on top of the black beans.