This recipe is the first of three from tonight. The theme was Central American which is often simple, inexpensive and full of flavour. This a super simple recipe that takes moments to assemble and will cost you pennies (if you still have some).
You can purchase canned beans if you want. I wouldn't. It will taste metallic and mushy. Do yourself the party favour and cook the beans from dry: Soak the beans overnight, drain, cover with fresh water, and boil for 70 - 80 minutes. Add a pinch salt for last 5 minutes of cooking and drain. That's it. Then, allow to cool and do whatever you want with them (including the next recipe I will post on the blog). You all know the health benefits of beans so I won't even go into it.
One more note: soaking beans. There are two sides to the coin. Heads: soaking removes flavour and does little to the cooking time and is actually inadvisable. Tails: soaking them removes phytic and enzyme inhibitors which helps with digestion. I still soak them myself. But go ahead and do your own research and decide for yourself which argument is more full of beans.
Tortilla Chip with Black Bean Salsa
150 g Black Turtle Beans, cooked
1/2 Avocado
1 Roma Tomato, diced
1 Garlic Clove, crushed
1 Tbs. Tamarind Paste (if unavailable, use the juice of half a lime)
A Few Spinach Leaves, chiffonade
Corn Tortilla Chips (Que Pasa makes a great Organic Unsalted Tortilla Chip)
A Few Splashes of Tabasco
In a metal bowl, smash avocado to a paste. Add garlic and tamarind and mash for a few minutes. Add tomatoes, beans, Tabasco, salt and stir until blended. Let sit for at least 15 minutes. Check for seasonings.
Dollop a spoonful onto a chip and garnish with spinach chiffonade.
Makes a few dozen appetizers.
A Humble Chef's tip: this is completely vegetarian,dairy free and gluten free. Great for parties where you aren't sure of any allergies.
1/2 Avocado
1 Roma Tomato, diced
1 Garlic Clove, crushed
1 Tbs. Tamarind Paste (if unavailable, use the juice of half a lime)
A Few Spinach Leaves, chiffonade
Corn Tortilla Chips (Que Pasa makes a great Organic Unsalted Tortilla Chip)
A Few Splashes of Tabasco
In a metal bowl, smash avocado to a paste. Add garlic and tamarind and mash for a few minutes. Add tomatoes, beans, Tabasco, salt and stir until blended. Let sit for at least 15 minutes. Check for seasonings.
Dollop a spoonful onto a chip and garnish with spinach chiffonade.
Makes a few dozen appetizers.
A Humble Chef's tip: this is completely vegetarian,dairy free and gluten free. Great for parties where you aren't sure of any allergies.