A Mexican inspired breakfast from Diana Henry.
Ingredients
- 2 tbsp olive oil
- 1 large onion finely chopped
- 1 stick celery diced
- 1 large carrot diced
- 3 garlic cloves crushed
- 2 red chillies halved, deseeded and sliced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 5 cm-piece cinnamon stick
- ½ tbsp chipotle paste
- 1 x 400g tin chopped tomatoes I use Mutti
- 125 ml beef chicken or vegetable stock
- 8 thyme sprigs
- 2 x 400g tins black beans drained and rinsed
- 2 tbsp chopped coriander
- To serve:
- 4 slices of sourdough
- soft butter for spreading
- sour cream or Greek yogurt if you prefer
- 2 small avocados halved, pitted, sliced and the skin removed
- Juice of 1 lime
- 1 tbsp chopped coriander
- Wensleydale cheese grated (optional)
- Sliced jalapeños in brine optional
Servings:
Instructions
- 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.
- Bring to the boil, then turn down the heat, cover and simmer for about 30 minutes, stirring every so often.
- 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.
- 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.
Share this Recipe
Powered byWP Ultimate Recipe