Belizean Garnaches with Black Beans

Ingredients

• 2 cans black beans, drained and rinsed
• 6 small corn tortillas
• 1 1/2 cups neutral oil, for frying, plus 2 tbsp
• 3 cups finely shredded cabbage
• 1/2 yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 3 oz crumbly white cheese, grated
• 1/3 cup white vinegar
• 1 red chili, thinly sliced
• 2 limes, 1 juiced and 1 cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Toss the cabbage with the onion, vinegar, chili, lime juice, and 1/2 teaspoon salt and leave it to pickle for at least 20 minutes, turning once.
2. Heat the 2 tablespoons of oil in a skillet over medium heat and cook the garlic and cumin for 30 seconds, then add the beans and 1/2 cup water.
3. Mash the beans against the pan with a potato masher as they cook, for 8 to 10 minutes, until thick, smooth, and holding their shape on the spoon. Season well.
4. Cook them down properly. A loose bean paste will slide straight off the crisp tortilla and soften it in seconds.
5. Heat the frying oil in a deep pan to 350F (175C).
6. Fry the tortillas one at a time for 45 to 60 seconds per side, until they stop bubbling and turn stiff and golden. Drain them on a rack, not paper, and salt lightly.
7. The tortillas must be fried until genuinely rigid; anything less and the garnache collapses when picked up.
8. Spread the warm beans on the crisp tortillas just before serving, top with the drained pickled cabbage and the cheese, and finish with the herbs and lime wedges.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.