Photo by Julie O’Malley
Drunken Bean Tortillas with Salsa and Guacamole
vegetable oil
2 large garlic cloves, crushed
2 small red chillies, seeded and sliced
2 rindless bacon rashers, diced
1 large onion, chopped
a good pinch of cumin
2 pinches dried oregano
400g canned cannellini beans, rinsed and drained well
1 can diced tomatoes
1 tsp sugar
1/2 cup water
1/2 cup beer
sea salt and freshly ground pepper
1 punnet cherry tomatoes, quartered
1/2 red onion, diced
5 Tbsp chopped fresh coriander or parsley
2 limes
1 avocado, peeled and coarsely mashed
sour cream
4 flour tortillas
# Heat a little oil in a heavy-bottomed pot and gently sauté the garlic, chillies, bacon and onion until tender.
# Add the cumin and dried oregano. Stir and briefly cook.
# Then add the cannellini beans, diced tomatoes, water, beer, sugar and seasonings. Stir well and simmer gently for about 30-45 mins until fairly dry.
# To make the Salsa: Combine the cherry tomatoes, red onion, seasonings, 2 tbsp coriander (parsley) and the juice of 1 lime with a splash of oil. Set aside.
# To make the Guacamole: In another bowl, combine the avocado, 2 heaped Tbsp of the salsa, juice of 1/2 – 1 lime, 1 Tbsp coriander (or parsley), salt and pepper. Taste for seasoning.
# When the beans are nearly ready, heat the tortillas either on a grill or wrapped in foil in the oven.
# To Serve: Place soft tortillas into holder, mound beans and top with a spoonful of the salsa, guacamole and sour cream with a sprinkling of coriander (parsley).
Photo by Julie O’Malley