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Black Bean Nachos with Smoky Béchamel
This is an exclusive recipe from Claire Thompson's cookbook 'Dear Grace' - Recipes from your mother, for the next chapter in life'. Claire is award-winning chef, food writer and the creative force behind her Instagram @5oclockapron.
"Properly constructed nachos offer a riot of flavour and an assortment of textures, with lots of different ingredients competing with each other to create a near-perfect, cohesive mouthful.
You are making a spicy black bean sauce here. You are also going to make a béchamel, because (and this is the game-changer bit) making a cheese sauce that has been flavoured with a little dried oregano, cumin and chipotle to drape over the nachos to bubble and bake will transform them. With lime-pickled pink onions, chopped coriander and sliced jalapeño, you won’t make nachos any other way ever again" - Claire.
Ingredients
For the béchamel
70g butter
70g plain flour
700ml milk
250g Cheddar, grated
2 tsp ground cumin, plus a pinch
1 tsp dried oregano, plus a pinch
1-3 tbsp chipotle paste, according to taste
For the black bean sauce
1 jar Queen Black Beans - with their bean stock
3 tbsp olive oil
1 green or red pepper, finely chopped
1 large red onion, thinly sliced
2 garlic cloves, finely chopped
1 x 400g can of chopped tomatoes
1 lime, halved
300g tortilla chips, the more rustic the better (ideally not Doritos)
Sea salt and freshly ground black pepper, to taste
To serve
1 small bunch of fresh coriander, finely chopped
1-2 jalapeño peppers, sliced (optional, for heat)
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Directions
Cook the butter and flour together in a medium saucepan, stirring continuously over a medium heat for 2 minutes.
Start whisking the milk into the pan in batches, whisking until smooth before adding any more. With all the milk added, simmer very gently over a low heat for 5 minutes, stirring until the sauce is rich and thick.
Stir in three-quarters of the cheese, then add a pinch each of cumin and oregano, half a teaspoon of the chipotle paste and salt and pepper to taste. Cover and set aside.
Heat the oil in a separate pan over a medium-low heat. Add the pepper and half of the red onion and cook for 10 minutes until softened.
Stir in the garlic, the remaining cumin and oregano, along with the remaining chipotle paste, to taste, and cook for 30 seconds.
Add the chopped tomatoes and cook for 5-10 minutes until the sauce is rich and thick.
Add the black beans to the pan, season to taste with salt, pepper and more chipotle if you like, and cook for 5 minutes to heat through.
Meanwhile, preheat the oven to 180°C fan/200°C/400°F/Gas mark 6 and put the kettle on to boil.
Put the remaining red onion in a bowl and pour over enough boiling water to cover. Leave for 3 minutes, then drain. Add the juice of half the lime and a pinch of salt. Set aside.
Spread the tortilla chips in an even layer over a large baking tin or ovenproof dish. Top with the black bean and béchamel sauces, then sprinkle with the remaining cheese.
Bake in the oven for 10-12 minutes, or until the cheese is melted and bubbly, and the edges of the tortilla chips turn golden.
While the nachos are still hot, top them with the lime-pickled red onion, coriander and jalapeños. Serve immediately with the remaining lime cut into wedges on the side.
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