Spicy black beans with feta and avocado

This is a dish I have made so many times and for so many people that I lost count. It is easy and I still remember wondering how cinnamon will fit into beans when doing it for the first time. Well, guess what: it is great.

The downside of the dish is that it is mostly beans. And eating it will be messy. Serve with beer. You can complete your Mexican evening with these great quesadillas.


- 1 small onion, chopped
- 1 tbsp olive oil
- 1 red chilli (deseeded and chopped) or more if you like it spicier
- 2 garlic cloves, peeled and crushed

- 1 tsp ground cumin
- 0.5 tsp ground cinnamon
- 2x400g tins of black beans, drained with a sieve, liquid reserved
- salt and pepper

to serve:
- 4 tortilla wraps, quartered (!) and fried in vegetable oil, on both sides until golden brown
- 150g feta cheese crumbled or cut in small cubes
- 2 avocados, roughly chopped
- coriander and lime wedges
Notes to the recipe

- add reserved liquid from the beans (4-8tbsp) so the mixture isn't too dry
- kidney beans also work
No recipe, see youtube video for the method
Spicy black beans
Gordon Ramsay, Ultimate Cookery Course, p. 145