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.

RECIPE NOTES

The avocados should be served hot, but they can be reheated as well.