Ingredients
2tspextra-virgin olive oil
¼cupfinely chopped yellow or white onionabout ¼ medium onion
1garlic clovepressed or minced
1tspground cumin
15ozblack beansrinsed and drained, or 1 ½ cups cooked black beans
¼cupwater
¼tspsalt
freshly ground black pepperto taste
2medium avocadoshalved and pitted
1tbsplime juiceabout ½ medium lime
¼tspsalt
1½cupstomatoeschopped
¼cupyellow onionor white onion, finely chopped
¼cupfresh cilantrochopped
1tbsplime juiceabout ½ medium lime
¼tspsalt
½cupsalsa verdehomemade or jarred
handfulpickled jalapeñoschopped, optional
Preparation
In a small saucepan over medium heat, warm the olive oil until shimmering.
Add the onions and a few dashes of salt.
Cook, stirring occasionally, for 3 to 6 minutes until the onions have softened and are turning translucent.
Add the garlic and cumin.
Cook, stirring constantly, for 30 seconds until fragrant.
Pour in the drained beans and water.
Stir, cover, and cook for 5 minutes.
Reduce the heat to low, then remove the lid.
Use a potato masher or the back of a fork to mash up at least half of the beans.
Continue to cook the beans, uncovered, for 3 more minutes, stirring often.
Remove the pot from the heat and stir in the salt and pepper.
Spread the beans into an even layer in a shallow, medium-sized serving bowl.
Use a spoon to scoop the flesh of the avocado into a small mixing bowl.
Add the lime juice and salt, then mash with a clean potato masher or fork until the mixture is blended and no longer chunky.
Spread the guacamole on top of the beans, leaving the outer ½-inch of beans visible.
Drain the salsa verde in a fine mesh colander, then transfer the solids onto the guacamole.
Leave the outer ½-inch of the guacamole visible.
In a medium bowl, combine the tomatoes, onion, cilantro, lime juice and salt.
Stir to combine, then use a fork to pile the pico on top of the salsa, leaving behind juices.
Top with a sprinkle of chopped pickled jalapeño.
Serve with chips, and enjoy!
