Spring Black Beans Nachos
Wednesday, May 10, 2017
The perfect gathering snack. It's so surprisingly springy. Gotta love some nachos. The kinda of food that makes me wanna quit my diet in 2 seconds. I swear! So I made this healthier version (at least I hope so!) so I can eat just as much as I want. Also, I have been addicted to black beans so not surprise here. I must say nachos with black beans and guacamole will be my snack this Saturday when watching Portugal winning the Eurovision Song Contest.
para 3-4
ingredientes (mistura feijão preto):
150 de feijão preto seco (300 g cozido)
2 dentes de alho, ralado
2 c. sopa de azeite
3 c. sopa de puré de tomate
1 c. chá de sal
pimenta preta moída na hora
O primeiro passo é preparar o feijão preto. Deixar em água cerca de 12 horas. Depois levar a cozer em água abundante e com uma pitada de sal. Deixar levantar fervura e depois deixar a cozer em lume brando por cerca de 1 hora. A minha estimativa deu 150 g feijão frade cru, iguala 300 g de feijão preto cozido. Reservar e deixar arrefecer completamente.
O segundo passo é preparar a mistura de feijão preto e alho. Para isso colocar o alho numa panela com o azeite. Alourar suavemente por cerca de um minuto até que comece a borbulhar. Adicionar os restantes ingredientes - feijão preto cozido, puré de tomate, sal e pimenta preta e cozinhar sobre lume médio durante 10 minutos, misturando frequentemente.
Retirar do lume e reservar
ingredientes (nachos):
200 g chips de tortilla simples
mistura de feijão preto
100 g queijo cheddar, ralado
guacamole (receita aqui!)
3 rabanetes, finamente cortados
75 g cebolinha
100 g tomates cereja
coentros frescos
Pré-aquecer o forno para 180º C.
Colocar as chips the tortilla numa travessa de forno. Espalhar por cima a mistura de feijão preto uniformemente e depois o queijo cheddar ralado por cima.
Levar ao forno pré-aquecido por 5 a 10 minutos até o queijo derreter.
Remover do forno e espalhar o guacamole por cima, guarnecer com tomates cereja, cebolinha, rabanetes, coentros frescos e servir.
Enjoy!
serves 3-4
ingredients (black beans):
150 g dried black beans (300 g cooked)
2 garlic cloves, grated
2 tbsp. of olive oil
3 tbsp. tomato purée
1 tsp. sea salt
freshly grounded pepper
The first step is to prepare the black beans. Leave in water for about 12 hours. Then cook in a saucepan with plentiful of water and pinch of salt. Let it boil and then simmering in low heat for about 1 hour. My tip is, 150 g of uncooked black eyed peas, equals 300 g of cooked black beans. Allow it to cool down and set aside.
The second step is to make the garlicky black bean mixture. Place the garlic in a saucepan with the olive oil. Gently heat for a minute or so until it starts bubbling. Add the remaining ingredients - cooked black beans, tomato purée, salt and pepper and cook over medium heat for about 10 minutes, stiring frequently. Set aside and reserve.
ingredients (nachos):
200 g plain tortilla chips
black bean mixture
100 g cheddar cheese, grated
guacamole (recipe here!)
3 radishes, finely sliced
75 gr spring onions
100 g cherry tomatoes
fresh coriander leaves
Preheat the oven to 180˚C.
Place the tortilla chips on the bottom of a baking tray. Spread the black bean mixture evenly over the tray and top with the cheddar cheese.
Place it in the preheated oven and bake the nachos for 5-10 minutes just until the cheese is melted.
Remove from the oven and spread the guacamole and then garnish with cherry tomatoes, spring onions, radishes, some coriander leaves and serve.
Enjoy!
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