Nacho Beans

 

SERVES 4

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Ingredients…….

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2 eschalots, finely chopped
1 clove garlic, smashed
1 red capsicum, diced
1 teaspoon ground cumin powder
1/2  teaspoon smoked paprika
1 bunch coriander
1 corn cob
250 g cooked black beans (I used 1 tin organic cooked black beans that were rinsed and drained)
750 g Roma tomatoes, chopped with the skin
Pinch of sea salt, black pepper
Flaked chilli-optional if you want a little heat
1 – 2 avocados
2 limes
Greek style yoghurt to serve

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How to make….

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1.Sauté the eschallots and garlic in 1 tablespoon olive oil for a minute over a medium heat.

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2.Add capsicum, cumin powder and smoked paprika and cook through for another minute.

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3.Add 1/4 cup of water and tomatoes and mix through.

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4.Reduce the heat and simmer gently for 10 minutes or until tomatoes have collapsed and starting to form a rich fragrant sauce.

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5.Remove kernels from the corn with a knife and add to simmering tomatoes along with the black beans.

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6.Season with salt and pepper and a pinch of chilli if you want a little heat.

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7.At this stage, you can add a small splash of water if needed to keep the beans moist.

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8.Fold through chopped coriander and taste.

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9.Serve with avocado wedges, limes and thick yoghurt