Am I a fussy eater? Goodness, I can almost see my entire family here, nodding in affirmation of said doubt… But no, today is not the day when I agree to that. Although, black bean spaghetti has made me wonder about it. Unlike buckwheat or rice noodles, I did not warm up to black bean noodles immediately. First few of my stir-fry attempts with it always seemed to miss something. As a result, its box soon slipped into an overlooked corner of my pantry.
The other day however, after a long overseas call, I realized that I had only about 20 minutes to fix a lunch. As fate would have it, I was out of my usual favorite flat noodles. So, I decided to try black bean noodles once again. For a moment, I froze… but then found two perfectly ripened avocados in my fridge. I thought to go for a noddle salad using those. If black bean and avocados wouldn’t go together, the world would just make a little less sense. This ought to work…
It did. So much so, that by the time it occurred to me to take a snap for this blog post, I was almost halfway through my bowl. Here is what I now fondly call as Guacamole Black Bean Pasta.
GUACAMOLE BLACK BEAN PASTA
2 portions of black bean spaghetti (about 4 cups)
2 ripe avocados
1 small onion, or better, 3-4 sprigs of spring onion
1 medium tomato
Lemon juice and salt to taste
3 tablespoon olive oil
2-3 cloves of garlic
2 green chili peppers
- Cook black bean noodles per instruction. Drain and keep aside.
- In a saucepan, heat olive oil and fry thinly chopped garlic and green chili peppers in it till fragrant. Remove from heat. Pour over cooked noodles and mix.
- In a bowl, mash avocado flesh to pulp. Add chopped tomato and onion. Season with salt and lemon juice.
- Mix this guacamole with tempered noodles.
- That’s it. Serve and Tuck in.
You can also mash raw garlic and chillis with guacamole, if you like. But I just thought that using a tempering to season black bean noodles would add that perk 🙂