Mexican Baked Beans
6 large tomatoes, turned upside down, bottoms removed and kept, and insides hollowed and pulp reserved (use the pulp for the mixture)
1 tbsp extra virgin olive oil
1 Spanish onion, finely diced
2 cloves of garlic, crushed
1 red capsicum, sliced finely
2 tsp smoked paprika
¼ tsp cinnamon, ground
1 tsp chilli flakes
2 tsp cumin, ground
1 tbsp pomegranate molasses or honey
400g tin black beans, rinsed and drained
400g tin red kidney beans, rinsed and drained
salt and pepper, to taste
¼ cup fresh coriander, finely chopped
1 garlic clove, crushed
Preheat oven to 180°C.
In a medium-sized saucepan, heat the extra virgin olive oil and sauté the onion, capsicum, garlic, chilli, cumin, smoked paprika and cinnamon until it is golden brown. Add tomato pulp to the pan and pomegranate molasses, stir well and let simmer for 15 minutes, add beans to the mixture and warm through for 5-10 minutes. Season to taste and cool slightly.
Fill the tomatoes with the mixture, pop the tomato lids on top and place on a lined baking tray in the oven for 180°C for 15 minutes.
To make avocado puree, mix together the avocado, lime juice, salt and pepper, garlic and coriander until combined and smooth in texture. Place the avocado puree into a piping bag and pipe it on top of the cooked tomatoes.