If you are new to the blog and unaware of my avocado saga, have a ready. It is truly funny. And yes, like most people who first start out by eating an avocado with a spoon; I graduated to making guacamole next. And like all those people who first made guacamole, my reaction was the same – is it really that simple? Why have I not been making this all my life?
Guacamole is one of those traditional recipes that will have the purists, the fusion lovers and the complete novices start a raging debate. Much like the hummus or the daal! Now I have never been to Mexico, nor grown up with avocados. My knowledge of this celebrity dip comes from the internet and talking to other guac fanatics. What i have learned is that guacamole was a simple avocado sauce created by the Aztecs in what is now known as Mexico. Their greatest gift to the culinary world. It might have just been avocado and salt back then and was traditionally made in the molcajete – a mortar and pestle. But my Mexican friend informs me that the most traditional version would have avocado, onion, lime and salt with some heat from a chilli (Serrano or Jalapeno). I have never seen a Serrano pepper here in Australia but it looks suspiciously similar to the Cayenne chilli growing on my chilli bush in the backyard. So, I have used that in this recipe.
I do occasionally add tomato to my guacamole but like the seemingly traditional version without it much better. The idea is to serve guacamole along with pico de gallo (salsa made with tomatoes). So no tomatoes in the guacamole makes sense, doesn’t it? We absolutely love our Mexican fusion creations in this home and charred corn and black beans are staples on those nights. For this recipe, I decided to create a simple guacamole and bulk it up dressed home cooked black beans. The result was so pretty to look at and so delicious that I have been taking it to potlucks whenever I can because it is maximum effect with minimum effort.
Oh and if you haven’t cooked your own black beans at home, you have to try it. The taste difference is just incredible compared to the canned ones. Also known as black turtle beans, these are small and shiny and change their colour to a dark maroon when cooked. They are used heavily in South American cuisines and are native to the American subcontinents. The black beans have a dense, meaty texture and are incredibly nutritious. I usually have a box of cooked black beans in my freezer as they are a super delicious vegetarian option for stuffing into wraps, making burgers out of and adding in salads and stir-fries.
PrintGUACAMOLE WITH SMOKY BLACK BEANS
Prep Time: 10 mins
Total Time: 10 mins
Category: Sides, Party
Cuisine: Mexican, Vegan, Gluten Free
- 2 avocados
- 1 small red onion, finely diced
- 1/4 cup fresh chopped coriander leaves
- 1 green Serrano chilli or Cayenne chilli
- 1/2 teaspoon sea salt flakes
- 1 cup cooked black beans
- 1/4 teaspoon sea salt flakes
- 1/2 teaspoon smoked paprika