Gordon Ramsay's Spicy Black Beans with Feta and Avocado
6 servings
30 minutes
Spicy black beans with feta and avocado is a dish with a vibrant Mexican character, combining rich, spicy, and fresh flavors. Black beans stewed with aromatic spices acquire a soft texture and deep flavor that harmonizes beautifully with salty feta cheese and tender avocado. The mild heat of chili enhances the dish's spiciness, while fresh cilantro and lime add refreshing citrus notes. This dish can be served as a standalone appetizer or used as a filling for crispy tostadas. Perfect for warm evenings with Mexican vibes, it offers a sense of richness and exotic enjoyment. Gordon Ramsay's recipe is a balance of flavors and textures that makes the dish truly unforgettable.
1
Peel and finely chop a small onion. Remove seeds from the chili pepper and finely chop. Peel and crush the garlic.
- Onion: 1 head
- Red chili pepper: 1 piece
- Garlic: 2 cloves
2
Drain the liquid from the black beans into a cup and save it. Cut the tortillas into 6 segments.
- Canned black beans: 2 jars
- Tortillas: 3 pieces
3
Crumble the feta. Remove the pit from the avocado and cut it into random pieces. Chop the cilantro finely. Slice the lime.
- Feta cheese: 100 g
- Avocado: 1 piece
- Coriander: 1 bunch
- Lime: 1 piece
4
Sauté the onion in olive oil for five minutes until soft, then add chili and garlic and cook for another 2-3 minutes. Add cumin and cinnamon, heating for another minute until a distinct aroma emerges.
- Olive oil: 1 tablespoon
- Ground cumin (zira): 1 teaspoon
- Ground cinnamon: 0.5 teaspoon
5
Add the beans and a few tablespoons of liquid from the can. Cover the beans and simmer on low heat for 10 minutes, until the beans start to soften slightly, then remove from heat and let cool slightly.
6
Mash about three-quarters of the beans slightly with a fork or the back of a spoon, leaving some whole. Alternatively, for a more elegant presentation, transfer the beans to a blender and blend until smooth.
7
Heat gently. If the mixture is too thick, dilute with a small amount of liquid from the bean can. Add salt and pepper to taste.
- Sea salt: to taste
- Freshly ground black pepper: to taste
8
Beans can be served on their own, topped with feta, avocado, cilantro, and drizzled with lime.
9
To make tostadas, pour 2 cm of vegetable oil into a large skillet and place it over medium-high heat. When the oil is hot, fry the tortillas in batches for 1-2 minutes on each side until golden brown. Remove with a slotted spoon and drain on paper towels.
- Vegetable oil: 300 ml
10
Crispy tortilla slices should be garnished just before serving to prevent them from getting soggy: spread with a layer of beans, sprinkle with crumbled feta, avocado, and cilantro. Serve with lime wedges.