Spiced black bean, avocado and feta toasts

Recipes for avo on toast are ten a penny and quite rightly - its bloody delicious. Sometimes simple is best but if (like us!) you've eaten avo on toast for breakfast on toast (and lunch?!) 3 times in one week already maybe you want to try something different?

Mexican black beans is totally where its add to shake up your avocado addiction. We've made these at a few of our yoga brunches recently and they've gone down like a dream.

It might take a bit of meal prep (make the beans on a Sunday night?) but believe us its worth it. The creamy black beans are insanely tasty, give you the perfect protein hit, and break you out of that AOT groundhog day rut.

Feta cheese, lime and maybe some coriander if you have it is all that's needed to finish things off.

The quantities for the black beans makes quite a bit extra, but you won't want to waste a single scrap of these beans, they taste so damn delicious and you have gone to the trouble to make them from scratch - which is most definitely worth it! We've eaten leftovers with jerk style chicken and coconut rice, or added them to tacos with shredded chicken and all the fixin's. Go forth and make, and let us know how else you like to pep up your AOT addiction.

Mexican Black Beans, Avocado and Feta on Toast

Makes lots of black beans and toasts for 2


500g dried black beans
4 cloves garlic
2 dried red chilies
bunch of coriander stalks - tied together with natural string
4 small slices rye bread
1/2 an avocado
1 lime 
fresh coriander
feta cheese


Soak the black beans in plenty of cold water over night, or at least for 2 hours before you want to cook them.

Drain the beans and rinse them well, add them to a large pot, cover with fresh cold water by about an inch. Add the garlic cloves, whole but crushed slightly, the chilies and coriander stalks. Don't add any salt at this stage.

Cover and bring to the boil then turn down and simmer for about 30-45 minutes. Taste after about 30 minutes and keep cooking until the beans are very soft but not mushy. Drain the beans reserving some of the cooking liquid.

Remove the garlic, chillies and coriander stalks. Put the beans back in the pot you cooked them in and mash with a potato masher, adding some liquid as you need to get a smooth but spreadable consistency. Add salt and Siracha to taste until the beans and super tasty and spicy.

Toast your rye bread, spread with the black beans. Add chopped avocado, crumbled feta, coriander and squeeze over plenty of lime juice. Stuff your face and feel full until lunch time! Enjoy x


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