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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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