When I was an undergraduate (20 years ago? Eek!), I lived in southern California for a year and did a fair bit of travelling in Mexico. I have never recovered from the wonder of real Mexican food and it is a source of persistent distress that it has not become a mainstay of Australia's multicultural palate. Imagine my thrill when Lovely Partner arrived home the other day with a bag of glossy black turtle beans. It has been a week of bean bliss (although, certainly not of authentic Mexican cuisine, of which I still dream wistfully). I forgot to photograph everything, but here are a couple of favourites...
Black bean dip
Cooked black beans, garlic, cumin, lime juice, hot sauce, yoghurt, salt and pepper blended in the food processor and topped with chopped tomato and coriander. Delish!
Swordfish with blackbean salsa and roasted sweet potato
I've sworn off swordfish for ethical reasons, but when Lovely Partner unwittingly brought this locally caught morsel home, it had to be eaten. Gotta say, tasting it again made me feel self-righteously sacrificial about my ethical choice!