Avocado And Tomato With Spicy Beans Recipe
Ingredients
1 tablespoon salad oil
1 small onion, diced
1 15 1/4- to 19-ounce can red kidney beans, drained
1 8- to 8 1/4-ounce can tomatoes
1/8 teaspoon salt
1/8 teaspoon hot-pepper sauce
1 tablespoon water
1 teaspoon cornstarch
1 medium-sized avocado
1 medium-sized tomato
Lettuce leaves
2 ounces Cheddar cheese, shredded
Directions
1. In 3-quart saucepan over medium heat, in hot salad oil, cook onion until tender. Add red kidney beans, tomatoes with their liquid, salt, and hot-pepper sauce; heat to boiling. Reduce heat to low; cover and simmer 10 minutes.
2. In cup, stir water and cornstarch until smooth; stir into bean mixture; heat to boiling; cook, stirring frequently, until mixture thickens slightly.
3. Cut avocado in half; discard seed. Cut tomato into wedges. On each of 2 dinner plates, arrange some lettuce leaves with an avocado half and some tomato wedges. Top avocado with bean mixture and cheese.
2. In cup, stir water and cornstarch until smooth; stir into bean mixture; heat to boiling; cook, stirring frequently, until mixture thickens slightly.
3. Cut avocado in half; discard seed. Cut tomato into wedges. On each of 2 dinner plates, arrange some lettuce leaves with an avocado half and some tomato wedges. Top avocado with bean mixture and cheese.
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