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|
|Fresh hot red chili||2 , chopped|
|Ground cumin||1 Teaspoon|
|Vegetable stock||8 Fluid Ounce (1 Cup Or 250 Milliliter)|
|Mozzarella cheese||4 Ounce, grated (125 Gram)|
|Fresh red chilies||6 , cut into thin strips (Mild Variety)|
|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 for 45 minutes or until beans are tender. Drain.
2. Heat 1/2 tablespoon oil in a frying pan over a medium heat, add onion, garlic, hot chilies and cumin and cook, stirring, for 3 minutes or until onions are soft. Add half the beans and cook, mashing (a) to form a coarse puree. Add remaining beans and stock, simmer for 5 minutes or until mixture reduces and thickens.
3. Transfer bean mixture to an ovenproof dish, sprinkle with cheese (b) and bake at 180°C/350°F/Gas 4 until cheese melts.
4. Heat remaining oil in a frying pan until very hot, cook mild chilies for 2 minutes or until crisp. Drain on absorbent kitchen paper. To serve, arrange corn chips around bean mixture, then scatter with fried chili strips.