Just a quickie for all you readers who might have eaten too much over the holiday period. You just want a nice little lunch, all the leftovers are gone, or, more likely, you’ve just come home from your parents’ house and there are no leftovers – in fact there’s pretty much no food except one miraculously perfect avocado that was in the fridge, and some stalwart, standard items. Here it is:
Avocado + Beans
Ingredients
2/3 of half a really nice avocado
can of kidney beans (you’re not gonna eat the whole can)
½ an onion
1 clove of garlic
½ tsp salt (maybe a smidge more, taste and see what you reckon)
1 ½ – 2 TBS vinegar
½ tsp Kashmiri chilli powder (or what have you)
½ tsp ground cumin
fresh oregano and thyme if you happen to have them in the garden, a little bit of parsley never goes astray either
Olive oil
Method
Dice the onion very finely and put in a bowl. Pour in the vinegar and add salt. Chop the garlic finely and add to the onions. Stir. Let sit for about 15 minutes, or until the onion burn is gone from the onions when you eat a bit.
Open the can of beans, drain, rinse, put them in the bowl. Add the spices, the herbs, and the olive oil, stir, taste, tinker. Now you have a bean salad, some of which you will eat now, some to save for later.
Put however many beans you like into the hollow in the avocado and eat, preferably with a long spoon. A little extra olive oil is nice.