I came up with this recipe whilst trying to use up some left over ingredients I had from a Mexican night. They are all here – the jalapenos, the coriander, the pico de gallo, the avocado etc
I decided to make a Mexican version of the much loved British breakfast, ‘beans on toast’.
Using up these ingredients and a can of kidney beans I had lying around, I made a healthy version of refried beans that is probably 100% completely unauthentic, so don’t shoot me with this. It is really hard to get pinto beans in Australia and I was improvising with stuff I had lying around. I am extremely happy with the results, so bite my (vegan) banger if you don’t like it. Whatever the case on it’s authenticity, it is 100394890 better than the sodium crammed, horrible, canned stuff.
The colours of this dish are amazing and not PURELY because they have been touched up in my computer software. Haha. They are really bright and I have decided this is my new go to hangover cure breakfast. It has everything needed to be a perfect booze mop, just make sure you crack open a beer to have with it.
Get it into ya.
- 400g can kidney beans (or pinto), drained and rinsed
- 1 tablespoon vegetable oil
- ½ red onion, finely diced
- 1 garlic clove, chopped
- 1 jalapeno, seeded and chopped
- Small handful coriander leaves, chopped
- 2 teaspoons cumin
- 1/3 to 2/3 cup vegetable stock
- 1 avocado, sliced
- 2 servings pico de gallo or salsa if you are too lazy to make my amazing recipe
- 4 slices toast
- Add the oil to pan and heat over medium heat
- Fry the onion for about 5 minutes or until softened
- Add the garlic and jalapeno and fry for a further 2 minutes
- Add the beans and cumin and stir
- Add 1/3 cup of veg stock and turn the heat to high. Bring to boil and then lower back to medium and simmer for 5 minutes
- Add the coriander and stir
- Mash using a potato masher. You can choose your consistency here. I like it a little thicker, but keep going if you like it softer, like the horrible canned variety
- If it is too dry, add some more stock and simmer a couple more minutes. If not, you are ready to season. Get this right as it makes or breaks the dish. Beans LOVE salt and pepper
- Serve on top of 2 slices of toast per person with sliced avocado and a few spoons of pico de gallo
- And a beer
- Get it into ya
Loon Lake “Low Res”
I love this band. Good time boys who make music you want to jump around too. Even at 35.
They have sadly called it a day now, but I had the pleasure of attending their last ever gig. An emotional, enjoyable and crazy experience that can only really be described as ‘a party’.
The guys are awesome people too and great musicians, especially the loveable sex bomb, Ricky Birmingham, who can be found drumming with his new band The Duvtons or enjoying some beautiful Frunch (Friday lunch) with his fellow M5 capadres, including myself. Hello M5!
Check them all out.