Tortilla Chips with Bean Puree, Guacamole, and Salsa
Ingredients
- For the bean puree
- 1 can Kidney beans
- 1 onion (finely chopped)
- 150 milliliters vegetable stock
- 1 tsp Cumin
- salt
- freshly ground peppers
- vegetable oil
- For the salsa
- 1 kilogram ripe Tomatoes
- 1 red onion
- 2 garlic cloves
- 2 chili peppers
- salt
- freshly ground peppers
- 1 Lime (juice)
- 4 Tbsps olive oil
- 1 Tbsp cilantro (finely chopped)
- For serving
- Tortilla chip
- For the guacamole
- 2 Avocados
- 50 grams Yogurt (0.1% fat)
- 2 garlic cloves
- 1 lemon
- salt
- freshly ground white peppers
Preparation steps
For the guacamole, cut the avocados in half, remove the pits and chop the flesh coarsely. Puree together with the yogurt and the peeled garlic cloves in a blender. Zest the lemon, cut in half and squeeze the juice. Stir the zest into the cream and season with lemon juice, salt and pepper.
For the bean puree, sauté the onion in 2 tablespoons of oil until translucent. Drain the beans, saving the liquid. Puree the beans with onions, 100 ml (approximately 3 oz) of liquid from the can and the vegetable stock. Season with cumin, salt, and pepper.
For the salsa, blanch the tomatoes briefly in boiling water, remove the skin and cut into small cubes.
Peel the onions and garlic, remove the seeds from the chilies, chop everything very finely and mix with the tomatoes. Season with salt and pepper, and add the lime juice, cilantro, and oil. Refrigerate for 2 hours to chill.
Layer each tortilla chip with 1 teaspoon of bean paste, guacamole, and salsa. Serve as appetizers with cold beer.
