SPICED PRAWNS WITH MEXICAN BEAN STEW & AVOCADO SALSA

Spiced Prawns with Mexican Bean Stew & Avocado Salsa image

Provided by Donal Skehan

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
2 garlic cloves, crushed
1 to 2 tablespoons chipotle paste
Two 400-gram (14-ounce) cans mixed beans, drained and rinsed
One 400-gram (14-ounce) can chopped tomatoes
Two 150-grams (5-ounce) packets raw prawns
2 avocados, diced
1 small red onion, finely diced
Juice of 1 lime
2 tablespoons extra-virgin olive oil
Large handful of chopped cilantro

Steps:

Heat the olive oil in a frying pan over a medium heat and gently fry the garlic and chipotle paste for 1 minute, then add the beans, the tomatoes and 100 milliliters (1/2 cup) water. Season well with salt and pepper and bubble for 15 minutes until thickened and no longer raw-tasting.
Add the prawns and cook for 1 to 2 minutes until they are pink all over.
Meanwhile, mix the avocados with the onion and lime juice. Season well, drizzle over the extra-virgin olive oil and stir in half the cilantro.
Scatter the rest of the cilantro over the bean and prawn stew and serve with the salsa.