Barbeque Recipes

Black bean nachos

Ingredients

225g dried blackbeans, soaked overnight and drained, or canned black beans, drained
175-225g grated chesse, such as cheddar, fontina, pecorino or a combination
About 1/v tsp cumin seeds or ground cumin
About 4 tbsp soured cream
Thinly sliced pickled jalapenos (optional)
1 tbsp chopped fresh coriander
Handful of shredded lettuce
Tortilla chips to serve

Method

1 put the black beans in a pan, cover with water and bring to the boil. Boil for 10 minutes, then reduce the heat and simmer for about 1 ½ hours until tender. Drain thoroughly.
2 spread the cooked black beans in a shallow ovenproof dish, then scatter the cheese over the top. Sprinkle with cumin, to taste.
3 bake in a preheated oven, 190 c/gas mark 5, for 10-15 minutes, or until the beans are cooked through and the cheese is bubbly and melted.
4 remove the beans and chesse from the oven and spoon the soured cream on top. Add the jalapenos, if using and sprinkle with fresh coriander and lettuce. Arrange the torilla chips around the beans, sticking them into the mixture. Serve the nachos at once.

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