2 tsp canola oil
1 large shallot lobe, finely chopped (½ cup)
3/4 cup frozen butter beans
3/4 cup no-salt-added canned kidney beans, drained and rinsed
1/4 cup your favourite barbecue sauce
2 tbs bourbon whiskey
½ tsp Spanish smoked paprika (sweet or hot)
½ tsp salt, or more as needed
2 firm, ripe avocados
2 tsp extra-virgin olive oil
½ cup chopped coriander
½ cup diced cucumber
1 lime, cut into wedges, for serving
Pour the canola oil into a saucepan over medium heat. Once the oil shimmers, add the shallot and cook, stirring frequently, until translucent, for 4 minutes.
Stir in the beans, barbecue sauce, bourbon, smoked paprika and salt, reduce the heat to low and cook for 10 minutes, stirring occasionally, until the beans are tender and the bourbon flavour has mellowed. Taste, and add more salt as needed.
Halve the avocados and discard the pits (keep the skins on). Brush the cut sides with the extra-virgin olive oil.
Heat a grill pan over medium-high heat. Cook the avocados, cut-sides down, until they have dark brown grill marks, for 3 to 4 minutes. Reduce the heat to medium-low, turn the halves over and cook for 5 minutes, until a knife inserted into the centre of the avocado flesh comes out hot to the touch.
Place the avocado halves on a platter, cut-sides up.
Spoon the barbecue beans on each one and top with the coriander and cucumber.
Serve hot, with the lime wedges. - The Washington Post