Jamie Magazine
By Jamie Oliver
South American-style guacamole with popped black beans
With lime, red onion & coriander
Not Too Tricky
serves 3
About the recipe
This is a great sharing dish and super quick to make – serve with crunchy, seeded flatbreads, crackers or your favourite crudités.
Recipe From
Ingredients
½ x 400g tin of black beans
2 ripe avocados
1 lime
1 tomato
1 small garlic clove
½ small red onion
½ bunch of coriander
25g mixed seeds
vegetable crudités and seeded crispbreads, to serve
Method
- Place a large non-stick frying pan over a high heat.
- Drain the black beans, then add them to the hot pan. Cook for 5 minutes, shaking the pan occasionally, until the beans are crisp and begin to pop.
- Peel and destone the avocados, then smash in a bowl and squeeze in the lime juice.
- Finely chop the tomato, peel and finely chop the garlic and onion, then finely chop the coriander. Add all this to the avocado, mix well and season to taste.
- Spread the guacamole over a serving plate and sprinkle over the popped beans and mixed seeds. Serve with crunchy veggies and seeded crispbreads on the side for dipping.
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