Black Bean Nachos
|Dried black beans||8 Ounce, soaked overnight and drained (250 Gram)|
|Vegetable oil||2 1⁄2 Tablespoon|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Hot red chilies||2 , chopped (Fresh)|
|Ground cumin||1 Teaspoon|
|Vegetable stock||8 Fluid Ounce (1 Cup /250 Milliliter)|
|Grated mozzarella cheese||4 Ounce (125 Gram)|
|Mild red chilies||6 , cut into thin strips (Fresh)|
|Corn chips/Fried corn tortilla pieces||8 Ounce (250 Gram)|
1. Place beans in a saucepan and pour over fresh cold water to cover by 5 cm/2 in. Bring to the boil and boil for 10 minutes. Reduce heat, cover and simmer beans for 45 minutes or until beans are tender. Drain and set aside.
2. Heat 1/2 tablespoon oil in a frying pan over a medium heat, add onion, garlic, hot chillies and cumin and cook, stirring, for 3 minutes or until onions are soft. Add half the beans and cook, mashing with a potato masher until beans form a coarse puree. Add remaining beans and stock, bring to simmering and simmer for 5 minutes or until mixture reduces and thickens.
3. Transfer bean mixture to an ovenproof dish, sprinkle with cheese and bake for 20 minutes or until cheese melts.
4. Heat remaining oil in a frying pan over a high heat until very hot, add mild chillies and cook for 2 minutes or until crisp. Drain on absorbent kitchen paper. To serve, arrange corn chips around bean mixture, then scatter with fried chilli strips.