Wednesday, August 24, 2011

Nachos - the right way!

Our No Fail Nachos

Plain Nacho chips, your choice!

Salsa (store bought or homemade)

Cheddar Cheese

Sour Cream

Cooked beans (Recipe Below)

Guacamole (Recipe Below)

1- Lay your nachos out nicely on a tray.

2- Sprinkle with grated cheese so that each piece has a bit.

3- Sprinkle the beans and bake or broil in your oven until the cheese is all melty.

4- Dot with salsa, guacamole and sour cream!

Enjoy with friends!


Ripe Avocados (peeled and seeded)
Lime juice
Finely chopped onion (optional)
Minced garlic (optional)
Pinch of cumin

Mash your Avocados slightly, add the salt, lime juice and pinch of cumin to your taste.
Add onions and garlic if desired.
Some people like a drizzle of olive oil and I do when it's a chunky version with tomatoes but I left it out because it tends to separate it and I preferred it sticky to stick to the nacho chips.

Homemade beans:

- Dry beans (black beans, or pinto, whatever you like!)
- Water (enough to cover)
- Salt

Salt your water so it tastes like the sea.
Wash your beans by rinsing them then add them to the water.
Let them soak overnight.

Next day, add the liquid to the pot and fill up the pot with more water. Bring it to a boil then simmer on medium low until the beans are tender. Test it a few times in different places to make sure all of the beans are tender and cooked.
Strain & Store in the fridge.

You've got yourself some creamy fresh homemade beans!

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