Tortilla Bites with Bean Cream, Avocado Purée and Salsa

Ingredients

• 1 can kidney beans
• 1 onion (finely chopped)
• 150 ml vegetable stock
• 1 tsp cumin
• Salt
• Pepper (freshly ground)
• vegetable oil
• 1 kg ripe tomatoes
• 1 Red Onion
• 2 Garlic cloves
• 2 chili peppers
• Salt
• Pepper (freshly ground)
• 1 Lime (juice)
• 4 tbsp olive oil
• 1 tbsp chopped coriander leaves
• tortilla chips (ready-made)
• 2 Avocados
• 50 g yogurt
• 2 Garlic cloves
• 1 untreated lemon
• Salt
• white pepper (freshly ground)

Instructions

1. 1.

   For the guacamole, peel and halve the avocados, remove the pits, and roughly cube the flesh. Combine with yogurt and peeled garlic cloves in a blender and puree finely. Grate the zest of the lemon, cut it in half, and squeeze out the juice. Stir the zest into the purée and season with lemon juice, salt, and pepper.

2. 2.

   For the bean purée, sauté the onions in 2 tbsp oil until translucent. Drain the beans and reserve the liquid. Blend the beans with the onions, 100 ml of reserved liquid, and vegetable stock. Season with cumin, salt, and pepper.

3. 3.

   To make the salsa, score the tomatoes crosswise, blanch them for a few seconds in boiling water, then peel and dice finely. Remove stems and seeds.

4. 4.

   Peel the onions and garlic, deseed the chilies, finely chop everything, and mix with the diced tomatoes. Season with salt, pepper, lime juice, and oil. Fold in chopped coriander leaves. Cover and refrigerate for at least 2 hours.

5. 5.

   Arrange each tortilla chip with 1 tsp bean spread, 1 tsp guacamole, and 1 tsp salsa on top and serve as bites. Pair with a cold beer.