Move over, salsa, delicious black-eyed beans make a superb topping for homemade nachos!

(Serves 4)

You will need:

Lamb Brand Black Eyed Beans 250g, soaked

Lamb Brand Chilli Flakes 4 tsp

Lamb Brand Brown Sugar 2 tsp

Lamb Brand Cumin Seeds 1 tbsp

Canned Tomatoes 2x440g, chopped

Nachos 250

Red Wine 125ml

Mature Cheddar Cheese 80g, grated

Chopped Coriander 3 tbsp

Onions 2, chopped

Lime Juice 2 tbsp

Olive Oil 2 tsp

Tomato Puree 2 tbsp

Avocado, chopped

Sour Cream

Chilli Sauce

All you have to do is:

1. Place beans in a saucepan with water, boil and cook until beans are tender.

2. Drain well and set aside.

3. Heat oil in a frying pan over a medium heat, add onions, chilli and cumin seeds and cook, stirring for 3 minutes or until onion is soft.

4. Add tomatoes, wine, tomato paste, brown sugar and beans and simmer for 10 minuets or until mixture reduces and thickens.

5. Stir in coriander.

6. To serve, place nachos on a heatproof serving plate and sprinkle with cheese.

7. Cook under a preheated grill for 2 minutes or until cheese melts.

8. Top with avocado and spoon over bean mixture and serve with sour cream and chilli sauce.