Preparation time is 15minutes
Cook time is 2hours
Total time is 2hours 15minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
For the pico de gallo
- 1 red onion, finely chopped
- 2 lime, juice only
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1teaspoons olive oil
- 450grams dried black beans
- 1 onion, roughly chopped
- 3 cloves garlic
- 2 tomatoes, diced
- 1 handful coriander, chopped
- 1 avocado, halved, stoned, and thinly sliced (to serve)
- 30grams grated Cheddar cheese (to serve, optional)
- 1/2 cup soured cream (to serve)
Nutrition per serving
1670kJ / 398Cal
1670 Kilojoules or 398 Calories
19% of daily energy intake*
Protein
18.7grams
Fat
17.0grams
Carbs
32.7grams
Sugars
5.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Enjoy this Mexican-style side dish of mashed beans with a tomato salsa overrice for a satisfying meat-free meal.
Method
Step 1 of 4
Put the dried beans, onion, and garlic into a medium soup pot. Cover with water, season, and bring to the boil over a high heat. Reduce the heat and simmer, covered, for 2 hours, or until the beans turn soft. Drain the beans but reserve 250ml of the liquid.
Step 2 of 4
Put the bean mixture and reserved liquid in a food processor, or use handheld blender, and blend until smooth.
Step 3 of 4
In a heavy-based saucepan, heat the oil over a medium heat. Spoon the blended beans into the pan and cook, stirring frequently, for 5-6 minutes, or until thickened.
Step 4 of 4
To make the pico de gallo, mix the tomatoes and onion with the coriander and lime juice. Serve the beans hot, topped with the pico de gallo, sliced avocado, and, if desired, cheese or soured cream.
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