Ingredients:
1 can of black beans (15.5 oz)
1 avocado (the smaller ones that look like reptile eggs, not the big bright ones)
4-5 cloves of garlic
Small bunch fresh cilantro (leaves from 2-4 stalks is good)*
Half a cup of cranberry wine**
Big handful of Queso Blanco, cubed***
Olive Oil
Black Pepper
Cayenne Pepper
Paprika
*Cilantro has a lot of personality so if you don't like it, leave it out or go for parsley instead.
**I just happened to see and buy cranberry wine last week, for the first time ever. You can substitute cranberry juice, but it needs to be the real deal--all cranberry juice, no added sugar or corn syrup.
***Or feel free to substitute with a cheese you like better. Firm and mild is good.
Chop up your garlic finely, and put it in some oil in a medium sized pot, over a medium sized flame. You want to let it bubble and brown but not get too burnt. You may want to put a spatterguard or cover it partially to avoid spitting oil.
When your garlic is brown, add your can of beans (don't drain) and your cranberry wine or juice. Add your cayenne pepper, paprika, pepper. I just used a few shakes of each. Turn on high for now to get it nice and hot, but once it starts really bubbling you will want to reduce the heat until it just simmers.
While it is simmering, slice up your avocado into small manageable slices, and chop up your cilantro very finely. The best way to do this is with a big sharp knife and a lot of small chops. (AND CAUTION, PEOPLE! Kitchen safety please.)
Let it simmer for 10 minutes or so, them remove from heat, add your cilantro and your cheese, and stir immediately so that the cheese does not glob together into a cheeseball of doom. Avocados go on top. Ready to eat!
