Black Bean Nachos Recipe
Ingredients
| 250 g / 8 oz dried black beans, soaked overnight and drained | ||
| Vegetable oil | 2 1/2 Tablespoon | |
| Onion | 1 , chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Red chilies | 2 , chopped | |
| Ground cumin | 1 Teaspoon | |
| 1 cup / 250 ml / 8 fl oz vegetable stock | ||
| 125 g / 4 oz mozzarella cheese, grated | ||
| Red chilies | 6 , cut into thin strips | |
| 250 g / 8 oz corn chips or fried corn tortilla pieces | ||
Directions
1. Place beans in a saucepan and pour over fresh cold water to cover by 5 cm/2 in. Bring to the boil and boil for 10 minutes. Reduce heat, cover and simmer for 45 minutes or until beans are tender. Drain.
2. Heat 1/2 tablespoon oil in a frying pan over a medium heat, add onion, garlic, hot chilies and cumin and cook, stirring, for 3 minutes or until onions are soft. Add half the beans and cook, mashing (a) to form a coarse puree. Add remaining beans and stock, simmer for 5 minutes or until mixture reduces and thickens.
3. Transfer bean mixture to an ovenproof dish, sprinkle with cheese (b) and bake at 180°C/350°F/Gas 4 until cheese melts.
4. Heat remaining oil in a frying pan until very hot, cook mild chilies for 2 minutes or until crisp. Drain on absorbent kitchen paper. To serve, arrange corn chips around bean mixture, then scatter with fried chili strips.
2. Heat 1/2 tablespoon oil in a frying pan over a medium heat, add onion, garlic, hot chilies and cumin and cook, stirring, for 3 minutes or until onions are soft. Add half the beans and cook, mashing (a) to form a coarse puree. Add remaining beans and stock, simmer for 5 minutes or until mixture reduces and thickens.
3. Transfer bean mixture to an ovenproof dish, sprinkle with cheese (b) and bake at 180°C/350°F/Gas 4 until cheese melts.
4. Heat remaining oil in a frying pan until very hot, cook mild chilies for 2 minutes or until crisp. Drain on absorbent kitchen paper. To serve, arrange corn chips around bean mixture, then scatter with fried chili strips.
Chef
