BASIC BEANS
500g beans (black-eyed, kidney, haricot or pinto).
200g onions, peeled and finely sliced.
3 cloves of garlic 1 bay leaf 4 tbsp olive or rapeseed oil (or Rapeseed Chilli Oil to spice them up).
1 If you are using dried beans, wash them in a colander, place in a large saucepan with the onion, garlic and bay leaf, add enough water to cover by 10cm and bring to the boil over a medium heat. Lower the heat, cover and simmer for 2 hours, preferably 3 or 4, until tender. Check now and then to make sure they don’t dry out and are still covered with water. If using tinned beans, follow steps above, but use a lot less water to start with.
2 Add some salt and pepper and cook for another 20 minutes. Strain and add oil just before serving.
South Devon Chilli Farm
FRESH TOMATO SALSA
4 large vine tomatoes, chopped
1 small red onion, finely chopped
Zest and juice of 1 lime
1 small bunch coriander, chopped
Red or green Jalapeños, to taste
Salt and black pepper
1 Mix together all of the ingredients and serve.
OTHER ACCOMPANIMENTS
Add bowls of grated cheese, green salad, soured cream, fried onion and red and green peppers, tortilla chips and of course flour tortillas.
A bottle of Tabasco or one of South Devon Chilli Farm’s sauces means your guests can alter the heat to suit their taste buds. Why not try Hot Habanero Sauce; a few drops go a long way when used as a table condiment. Or, for a more medium flavour Smokey Chipotle Chilli Sauce is a medium-hot, traditional Mexican sauce made from oak-smoked Jalapenos (Chipotles).
GUACAMOLE
1 ripe tomato Small handful of fresh coriander
½ small white onion 3 ripe avocados Fresh lime juice 1tsp salt large serrano or 1 small fresh jalapeno chile
2 Cut tomato into¼ inch bits and drain for a few minutes to ensure they won’t soften the avocado with too much moisture.
3 Thinly slice coriander across the leaves and tender upper stems.
4 Finely dice white onion, scoop into a strainer and run under cold water for 30 seconds to ‘deflame’ it.
5 Cut each avocado in half around the stone from top to bottom and back up again, twist the halves in opposite directions, pull them apart, remove the stone and scoop the flesh from each half into a bowl. Mash with a large fork, potato masher or the back of a large spoon.
6 Gently stir in the vegetables, taste then add lime. A tablespoon or two should heighten the avocado flavour without screaming “lime juice”. Add salt.
Frontera by Rick Bayless
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