Ingredients

For 4 Person(s)

FOR THE FRIJOLES NEGROS:

  • 300 g black turtle beans
  • 150 g onions
  • 20 g garlic
  • 20 g ginger
  • 20 g fresh red chilies
  • 10 g ground cumin
  • 10 g ground coriander
  • 10 g smoked paprika powder
  • 5 g turmeric
  • 400 g chopped tomatoes
  • 20 g fresh coriander
  • salt and pepper to taste

FOR THE GUACAMOLE:

  • 2 avocados
  • 1 fresh red chili
  • 20 g fresh coriander
  • 1 lime, juiced
  • salt and pepper to taste

FOR THE JALAPEÑO AND CORIANDER DRESSING:

  • 100 g fresh coriander
  • 30 g jalapeño chilies
  • 2 limes, juiced
  • 2 cloves garlic
  • 60 ml neutral tasting oil
  • salt to taste

Directions

PREPARE THE FRIJOLES NEGROS: 

Soak the black beans for 2 hours. 

Change the water and simmer until tender, 1.5-2 hours. 

While the beans cook, finely chop and fry the onion, garlic, ginger and chili on low heat until soft in a large thick-bottomed pot.

When the onions are soft, add the dry spices and cook for another 5 minutes until fragrant. 

Add the chopped tomatoes and simmer until the sauce becomes thick, about 1 hour, then add the beans and cook for another 15 minutes. 

Finish with seasoning and fresh coriander.

PREPARE THE GUACAMOLE: 

Mash the avocado to a creamy consistency with a fork. 

Finely chop the chili and coriander and mix it into the avocado together with the lime juice. 

Chill in fridge.

PREPARE THE JALAPEÑO AND CORIANDER DRESSING: 

Roughly chop the coriander, chilies and garlic. 

Blend all ingredients until smooth using a hand blender.

Recipe notes

To serve, heat the beans, warm the tortillas and fill them with the beans and guacamole with a drizzle of the jalapeño dressing.



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