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.
Kath M says
Esther I know you are not doing recipes but I have made both this and the cavalo Nero thing in the last 2 days and both were absolutely YUM. Both kids gobbling up kale, miraculous (exotic name makes all the difference)!
kids will basically eat anything you’re eating and you tell them they can’t have. IDIOTS!!!!!!!!!!! glad they worked out for you xxxxxxxxx