Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
2–3 sprays olive oil 1 onion, chopped 1-2 fresh serrano chillies, deseeded and chopped 2-3 garlic cloves, chopped 2 celery sticks, trimmed and sliced 175 g/6 oz carrots, peeled and chopped 200 g/7 oz canned chopped tomatoes 150 ml/5 fl oz water 1 tbsp tomato purée 115 g/4 oz canned red kidney beans, drained and rinsed 115 g/4 oz green beans, trimmed and chopped pepper 1 tbsp chopped fresh coriander freshly cooked mashed pumpkin, to serve (optional).
1 Heat a large saucepan, spray with the oil and add the onion, chillies and garlic. Cook over a low heat, stirring constantly for 5 minutes. Add the celery, carrots and chopped tomatoes. Pour the water into the empty tomato can, swirl around, then pour it into the saucepan. Add the tomato purée and bring to the boil. 2 Reduce the heat to a gentle simmer then cover with a lid and simmer for 10 minutes. Add the red kidney beans together with the green beans and continue to simmer for a further 10 minutes, or until the vegetables are tender. 3 Season with pepper to taste and add the chopped coriander. Serve divided equally between 4 warmed bowls, with pumpkin mash, if using.
calories per portion 97 not including pumpkin mash