South American dishes are some of our all time favourites, and guacamole is no exception. We decided to add a few cubes of roasted pancetta to our recipe for a crispy twist. This oil-free dip is in fact so tasty you could eat it alone with a spoon. But it can also be added to fajitas or enjoyed with corn chips.
Canned black beans, rinsed and drained
Red onions, finely chopped
Garlic cloves, finely chopped
Mango, peeled and diced
Fresh cilantro, chopped
Salt and ground pepper
In a non-stick pan, brown the pancetta for 2 minutes, then add the green peas. Cook 5 more minutes until the peas are well done. Set aside.
In a guacamole maker, food processor, or big bowl, puree the avocados’ flesh and drizzle with lime juice.
Incorporate the black beans, red onion, garlic, mango, cilantro, cumin, and pancetta preparation.
Season with salt and pepper and mix again. Serve with corn chips.
If you have leftover avocado halves and would like to keep them in the refrigerator for future use, we suggest that you drizzle Fruit-Fresh protector on them. This mixture will keep your avocados from turning brown thanks to the action of multiple ingredients such as ascorbic acid, citric acid, and silicon dioxide. It is in fact a powder to be diluted in water that is sold in most grocery stores. Plus, it is much more efficient than lime or lemon juice to prevent your favourite fruits and vegetables from rotting.
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