GRILLED AVOCADOS WITH BOURBON BARBECUE BEANS

Serves: 4

2 tsp (10 mL) canola oil

1 large shallot lobe, finely chopped (1/2 cup/125 mL) 3/4 cup (180 mL) frozen lima beans

3/4 cup (180 mL) no-salt-added canned kidney beans, drained and rinsed

1/4 cup (60 mL) your favourite barbecue sauce

2 tbsp (30 mL) bourbon

1/2 tsp (2.5 mL) Spanish smoked paprika (sweet or hot) 1/2 tsp (2.5 mL) salt, or more as needed

2 firm-ripe Hass avocados

2 tsp (10 mL) extra-virgin olive oil

1/2 cup (125 mL) chopped cilantro

1/2 cup (125 mL) diced cucumber

1 lime, cut into wedges, for serving

1. Pour the canola oil into a saucepan over medium heat. Once the oil shimmers, add the shallot and cook, stirring frequently, until translucent, for 4 minutes.

2. Stir in the lima (can go in frozen) and kidney beans, barbecue sauce, bourbon, smoked paprika and salt, reduce the heat to low and cook for 10 minutes, stirring occasionally, until the lima beans are tender and the bourbon flavour has mellowed. Taste, and add more salt as needed.

3. Halve the avocados and discard the pits (keep the skins on). Brush the cut sides with the extra-virgin olive oil.

4. Heat a grill pan over mediumhigh heat. Cook the avocados, cut sides down, until they have dark brown grill marks, for 3 to 4 minutes. Reduce the heat to medium-low, turn the halves over and cook for 5 minutes, until a knife inserted into the centre of the avocado flesh comes out hot to the touch.

5. Place the avocado halves on a platter, cut sides up. Spoon the barbecue beans on each one and top with the cilantro and cucumber. Serve hot, with the lime wedges.

Note: The barbecue beans can be refrigerated for up to 1 week; reheat before using.