GRILLED AVOCADOS WITH BEANS IN BOURBON BBQ SAUCE
SERVES 4 AVOCADO HALVES
FOR THE BEANS
1 shallot
1 1/2 tsp. canola oil
3/4 cup (150g / 5oz) cooked butter beans
3/4 cup (150g / 5oz) cooked kidney beans
1/4 cup (60 ml) basic barbecue sauce
2 tbsp. bourbon
1 pinch smoked paprika 1/2 tsp. salt
FOR THE AVOCADOS
2 avocados
1 tbsp. olive oil
EXTRAS
1/2 bunch cilantro
1/4 cucumber
1 lime, cut into wedges
NUTRITIONAL VALUES
Calories: 450kcal
Fat: 25.6g (4.9g S.Fat)
Carbs: 44.4g
Protein: 12g
Sugar: 6.3g
Sodium: 480mg
METHOD
Finely dice the shallot for the beans. In a hot saucepan, sweat the shallot for 4 minutes over medium heat, or until it turns translucent.
Cook for 10 minutes, stirring occasionally, with the remaining ingredients for the beans.
Remove the pits from the avocados and cut them in half. Brush the avocado halves with olive oil on both cut sides and grill for 4 minutes over direct heat. Cook for another 5 minutes over indirect heat after turning them over and filling them with the bean mixture.
Cut the cilantro into small pieces and dice the cucumber. Serve the avocado halves topped with cilantro and cucumber wedges.
Cook for 10 minutes, stirring occasionally, with the remaining ingredients for the beans.
Remove the pits from the avocados and cut them in half. Brush the avocado halves with olive oil on both cut sides and grill for 4 minutes over direct heat. Cook for another 5 minutes over indirect heat after turning them over and filling them with the bean mixture.
Cut the cilantro into small pieces and dice the cucumber. Serve the avocado halves topped with cilantro and cucumber wedges.
RECIPE NOTES
The avocados should be served hot, but they can be reheated as well.
