Smoky Beans on Toast with Avocado (4)

A Mexican inspired breakfast from Diana Henry.

Smoky Beans on Toast with Avocado (4)
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Smoky Beans on Toast with Avocado (4)
Print Recipe
  1. Heat the olive oil in a large saucepan and sauté the onion, celery and carrot until golden. Add the garlic, chillies, cumin, smoked paprika, cinnamon stick and chipotle paste and cook for another couple of minutes, then add the tomatoes, stock and thyme, and season.
  2. Bring to the boil, then turn down the heat, cover and simmer for about 30 minutes, stirring every so often.
  3. Add the drained black beans and season again, then bring back to a simmer. Cook for about 20 minutes, so the beans take on all the flavours already in the pan. You should end up with a thick mixture. If it’s too sloppy, continue to cook. Check for seasoning and stir in the coriander.
  4. To serve, toast the sourdough and spread with a little butter. Spoon the hot beans on top and add the sour cream, slices of avocado – squeezing over the lime juice at this point – more coriander, cheese and sliced jalapeños, if using. Serve immediately.
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