FULLY LOADED SMOKEY BEAN NACHOS
Servings: 4
Ingredients
- 2 tins of borlotti beans, drained
- 1 onion, finely diced
- 1/2 cup finely diced jarred roasted peppers or 1 fresh red pepper
- 1 carton (500g) passata
- 1 tsp smoked paprika
- 1 tbsp liquid smoke
- 1 tbsp + 1 tsp maple syrup
- 2 tsp tamari
- 1 tbsp Barnfather's og pineapple hot sauce
- 1 tbsp tomato puree
- 2 tsp jarred roasted pepper liquid (if using)
- 1 tbsp rapeseed or coconut oil
- 1 tsp himalayan salt
- 1/2 tsp ground black pepper
- 2 packs Salted corn chips
Toppings
- 1 batch of queso (search queso on blog)
- 1 cup Applewood smokey 'cheese' finally grated
- Handful iceberg lettuce, shredded
- 2 large avocado's
- 1 + 1/4 tsp lime juice
- Handful Spring onions, sliced
- Fresh parsley, chopped
Instructions
- Add the oil to a medium saucepan and start frying the onions (if using fresh pepper add it too) cook till soft around 5 mins.
- Bung in the garlic, peppers and tomato puree, fry for around 3 mins.
- Whack in the remaining ingredients and let simmer away till the sauce has reduced to a nice thick consistency that coats the beans, around 10 mins. Stir regularly.
- While that's simmering away crack on with the queso. You can find the recipe on the blog.
- For the avocado, smash and mix with the lime juice.
- Scatter corn chips in a tray and dollop on the smoky beans, sprinkle on the cheese and grill till its all melty.
- Top with the lettuce, avocado, spring onions, queso sauce and parsley.
- BISH BASH BOSH
Notes
This serves 4 as a sharing dish.
To serve 2 people use 1 pack tortilla chips instead of 2, with the same amount of toppings.
Any leftover smoky beans can be refrigerated or frozen.