Case in point: this grilled avocado with barbecue beans recipe from the new cookbook VBQ: The Ultimate Vegan Barbecue Cookbook. “We wanted to transform grilled avocados into a full barbecue meal or a generously sized side dish,” says co-author Nadine Horn. “The smoky, fruity barbecue bean filling perfectly complements the hot avocado flesh. It instantly feels like summer,” adds co-author Jorg Mayer.
The beans call for bourbon (“It adds an extra dimension of caramel sweetness and smoky flavors,” Horn says.), but if you prefer not to add booze, you can substitute with an extra pinch of smoked paprika or muscovado sugar.
Because of their delicate texture, grilling avocados can be a bit tricky. Mayer’s advice: “Use a wide spatula and be extra careful when turning them.” Who says vegans can’t be grill masters?
Prep Time20 minutes
Cook Time9 minutes
In a large saucepan over medium heat, heat the canola oil. Add the shallot and cook for four minutes or until translucent.
Add the beans, barbecue sauce, bourbon, paprika, and salt, and cook over low heat for ten minutes, stirring occasionally.
Halve the avocados and remove the pits. Brush the avocado halves on their cut sides with the olive oil and grill on their cut sides over direct heat for four minutes. Turn them over, fill them with the bean mixture, and cook for another five minutes over indirect heat.
Top the avocado halves with cilantro and cucumber; serve with lime wedges.
Recipe from VBQ: The Ultimate Vegan Barbecue Cookbook © Nadine Horn and Jörg Mayer, 2018. Photographs copyright © Nadine Horn and Jörg Mayer. Illustrations copyright © Nessa Horn. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com. Check out these recipes for grilled greens and this vegan grilling hack.
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