Spicy Beans with Guac and Nachos

Spicy Beans with Guac and Nachos

Think of this as a super simple vegetarian chilli con carné. Great for a casual weeknight dinner.

Serves: 2
Cooking Time: 30 minutes

Ingredients

For the Beans

  • Olive Oil
  • 1/2 Medium White Onion
  • 1/2 Red Bell Pepper
  • 1 Garlic Clove
  • 1 Medium Red Chilli
  • 1 Tbsp Tomato Paste
  • 1 Cup White Wine
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 Can Cannellini Beans
  • 1 Can Red Kidney Beans
  • 2 Cups Baby Spinach

For the Guac

  • 1 Ripe Avocado
  • 1 Small Birdseye Chilli
  • 1/2 Medium White Onion
  • Juice of 1/2 a Lime
  • 1 Tbsp Mayo (optional)
  • Coriander (optional)
  • Salt and Pepper

Instructions

In a pan on medium-low, heat a few tablespoons of olive oil. Dice the onion and the bell pepper, mince the garlic and finely slice the chilli. Add the onion and a pinch of salt to the pan and gently cook for a few minutes. Then add the red bell pepper and cook until softened. Add the garlic and the chilli cook until the garlic is golden. Add the tomato paste to the pan and follow that with the paprika and cumin. Cook the tomato paste and spices for a few minutes, stirring occasionally. Add a cup of white wine to deglaze, making sure to scrape any bits off the bottom of the pan. Increase the temperature to medium and let the wine reduce to a thicker consistency. 

Add both cans of beans and about half a cup of water. Season with another pinch of salt and a few cracks of black pepper. Stir everything through and leave to simmer for a few minutes. In the meantime, Prepare the guacamole. 

In a bowl, mash the avo until it is uniform in texture, but with some small chunks remaining. Add in half a diced onion, and the finely chopped chilli, seed removed if you don't want the heat. Add the lime juice, preferably freshly squeezed and stir everything together. If you like a creamier guacamole like me, stir in a tablespoon of (preferably homemade) mayonnaise. If you like the taste of coriander (I hate it), add a handful of roughly chopped coriander leaves. Season with salt and pepper to taste.

By the time your guac is done, your beans should be basically done. The liquid will have reduced and the beans will have become tender. The last step is to add two cups of baby spinach to the pan and stir through until the leaves have wilted, then you're done.

Serve in a bowl, with a dollop of guac on top, some fresh coriander if you want and a pile of lightly salted store-bought nachos on the side for dipping.

Enjoy 👍

 

Cape Town based creative and strategist in the advertising industry. I love food, cycling, running, adventure, and my family. Things I write about: food, travel, technology and some personal stuff.