To make avocado even better, grill it and serve it with barbecue beans
Avocados take well to grilling, indoors or out. Cut them in half, scoop out the pit — but leave on the peel — and char them for just a few minutes on the cut side, turn them over and turn Grilled Avocados With Bourbon Barbecue Beans down the heat to warm them through.
GRILLED AVOCADOS WITH BOURBON BARBECUE BEANS
Serves: 4
MAKE AHEAD: The barbecue beans can be refrigerated for up to a week; reheat before using.
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-saltadded 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
Pour canola oil into a saucepan over medium heat. Once oil shimmers, add shallot and cook, stirring frequently for about 4 minutes. Stir in lima and kidney beans, barbecue sauce, bourbon, smoked paprika and salt, reduce heat to low and cook 10 minutes, stirring occasionally, until the lima beans are tender and bourbon flavour has mellowed. Taste, add more salt as needed.
Halve avocados and discard pits (keep skins on). Brush cut sides with extra-virgin olive oil. Heat grill pan on medium-high. Cook avocados until they have brown grill marks, 3 to 4 minutes. Reduce heat to medium-low, turn halves over and cook 5 minutes, until a knife inserted into the avocado flesh comes out hot to the touch. Place avocado halves on platter, cut sides up. Spoon barbecue beans on halves and top with cilantro and cucumber. Serve hot, with lime wedges.