So we thought we'd make the most of the sun when she got home and have a picnic dinner down at the beach. I packed the following - Frijoles Negros (black beans), corn chips, guacamole, sour cream, cheese, BBQ sweetcorn & lemon, fresh limes and some Six Barrel Soda - what a feast for a picnic!
Mima's mummy gave me these neat stacking metal bowls which are perfect for the warm picnic dishes.
Six Barrel Soda Raspberry and Lemon topped up with soda water was a delicious drink to go with our meal.
I make these Frijoles Negros - Mexican black beans in big batches several times a year. I can fill 4-5 takeaway containers with approx 1 cup each and freeze until needed. I have made an addition for the nacho's.
Black Beans - My nacho addition
1 garlic clove
2 tomatoes diced
1 cup of the black beans
1 tsp smoked paprika
1 tsp dried oregano
1 tsp cumin
2 chargrilled capsicums, peeled deseeded and slicedsea salt and black pepper
Gently fry the garlic in a little olive oil for a minute, add tomatoes and cook for another minute or so until softened. Add black beans, spices and capsicums, stir well and bring to boil. Then turn down heat to simmer for 15-20 mins. Squish a few beans and the liquid should thicken. Season with salt and pepper to taste.
Serves 3 - serve with corn chips, guacamole, sour cream and grated cheese.
I love BBQ sweetcorn but I had never tried BBQ lemon until recently when were staying with friends in Hawkes Bay, I liked it so much I'm sharing it with you!
BBQ Sweetcorn & Lemon
2 sweet corn cobs - husks on soaked in water for half an hour
1 lemon
Barbeque on the grill side for 15-20mins until blacked on all sides a little. Watch it as it can catch fire. Peel corn and slice lemon into segements, to serve garnish with finely sliced, red chilli, spring onion and a handful of corriander.
Serves 2-3
