Wheaten Bread Devilled Guacamole Refried Chilli Beans

Spicy Mexican Re-fried Beans:‍

• 1 tin Pinto Beans/or Kidney beans
• 1 Finely Chopped Chili (Deseeded)
• 50g Finely Diced Onion
• 20g Butter
• 1 Clove of Crushed Garlic
• Pinch of Ground Cumin
• Dash of Tabasco

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Devilled Guacamole:‍

• 2 Crushed Ripe Avocado
• Juice of ½ of a Lemon
• 5g Smoked Picante Pimenton Pepper (Ground Paprika)
• 30ml Extra Virgin Olive Oil
• 1 Diced Red Onion, Rock Salt

Mix all the ingredients well in a bowl and leave to infuse overnight if possible.

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Red Pepper Relish:‍

• 1 Finely Diced Red Pepper
• 20g Sugar
• 20ml Vinegar
• 30ml Water
• 1 Crushed Garlic Clove
• 50g Dice Onion
• Splash of Worcester Sauce

Method:

‍‍1. Fry the diced onion in the butter until soft, add the chopped chilli, cumin and the garlic and cook out, add the kidney beans with a little of the juice from the tin and mix well.

‍2. Cook for 5 minutes, crush with a fork, season with salt and Tabasco, depending on the heat you want, and serve.

‍3. Place all the Red Pepper Relish ingredients in a thick bottomed pan and cook out until soft and jammy

‍4. Toast the Wheaten Bread until golden brown, spread with the re-fried beans and top with the Guacamole. Top this with a good spoonful of the Relish, enjoy.