Spicy Black Beans with Feta and Avocado


I wonder what English street food would be? Can of lager and a bag of crisps?

Spicy Black Beans with Feta and Avocado is Gordon Ramsay’s take on Mexican street food. He recommends that you serve this with ‘tostadas’ (see below), which is tortilla wraps shallow-fried in vegetable oil. I decided I was going to be good and refrained, which in hindsight was probably a mistake as I felt the recipe needed something else to bring it all together. Not that I’d tell Gordon this to his face, otherwise it would be a recipe for disaster!

Although more graft and ingredients are involved, I personally prefer veggie tacos from the Hairy Dieters which also uses black beans.

Recipe: Spicy Black Beans with Feta and Avocado

Calories: Approx 292 per serving (without tostadas)

Serves: 4

Book: Gordon Ramsay – Ultimate Cookery Course

Prep time: Approx 15 mins

Cooking time: Approx 20 mins

Ingredients:

  • 1 small onion (peeled and finely chopped)
  • 1 tbsp olive oil
  • 1 red chilli (deseeded and finely chopped)
  • 2 garlic cloves (peeled and crushed)
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • 2 x 400g tins of black beans (drained but liquid reserved)
  • Sea salt
  • Ground black pepper

For the tostadas (optional):

  • Vegetable oil (for shallow-frying)
  • 2-3 tortilla wraps (each cut into 6 wedges)

To serve:

  • 100g feta cheese (crumbled)
  • 1 avocado (peeled, stoned and roughly chopped)
  • Small bunch of coriander (roughly chopped)
  • Lime wedges

Cost per portion: Approx £0.89 (without tostadas)

Method:

Fry the onion in olive oil for about 5 minutes until soft, then add the chilli and garlic and cook for a further 2-3 minutes. Add the cumin and cinnamon and cook for a further minute until aromatic. Add the beans and a couple of tablespoons of the reserved liquid.

Cover the beans and cook gently for 10 minutes until they start to break down, then remove from the heat and leave to cool slightly. Mash about three-quarters of the beans roughly with a fork or the back of a spoon, leaving some whole. Alternatively, if it’s a less rustic-looking effect you’re after, pour the beans into a liquidiser and blitz until smooth. Heat through gently – if the mixture is too thick, add a little more reserved liquid from the beans. Season to taste.

The beans can be served as they stand, scattered with the feta, avocado, coriander and lime juice. If making the tostadas, pour the vegetable oil into a large frying pan to a depth of 2cm and set over a medium-high heat. When hot, fry the tortillas in batches for 1-2 minutes on each side until golden. Remove with a slotted spoon and drain on kitchen paper.

The crispy tortillas should be assembled just before serving so that they don’t go soggy: spread them with the black bean mixture and garnish with crumbled feta, avocado and coriander. Serve with wedges of lime.

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