Mexican Spiced Braised Black Beans with Smashed Avocado & Feta Recipe

Ingredients

1 red onion
3 garlic cloves
1 chilli
2 limes
2 tsp cumin seeds
1 tsp ground coriander
2 x 400g tins of black beans
400g chopped tomatoes
1 avocado
120g feta
A handful of coriander

Prep: 15 mins | Cook 25 mins

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Method

1. Trim, peel and dice the onion. Peel and crush the garlic cloves. Slice the chilli in half, scoop out the seeds and white pith if you prefer less heat, then finely chop it. Finely grate the zest from 1 lime (set the other lime aside).

2. Heat 1 tbsp oil in a large casserole dish or heavy-based pan. Add the onion with a pinch of salt and fry for 5 mins, stirring often, till glossy.

3. Add the garlic, chilli, lime zest, cumin seeds and ground coriander and fry for 1 min, stirring, till fragrant.

4. Drain and rinse the black beans. Stir them into the onion. Tip in the chopped tomatoes. Squeeze in the juice from the zested lime. Season with a good pinch of salt and pepper. Pop on a lid. Simmer over a medium-low heat for 15 mins till the beans are warm and have softened slightly. Stir occasionally. If the pan seems too dry, add a generous splash of water.

5. Meanwhile, scoop the flesh of the avocado into a small bowl. Discard the stone. Use a fork to mash well. Squeeze in the juice from the remaining lime. Season with salt and pepper.

6. Spoon the beans into bowls. Add a dollop of avocado to each bowl. Crumble over the feta. Roughly chop the coriander and sprinkle over the beans to serve.

7. Ripe & Ready
If your avocado is hard when you receive it, pop it in a paper bag or fruit bowl and leave it somewhere sunny for a few days to help it ripen.