Ingredients
| ½ teaspoon cumin seeds | |
| 3 cloves garlic, finely chopped | |
| 2 green chillies or jalapeños, deseeded, finely chopped | |
| ½ cup flat-leafed parsley, finely chopped | |
| ½ cup coriander, finely chopped | |
| 2 tablespoons oregano leaves, finely chopped | |
| ¼ cup extra virgin olive oil | |
| 1 tablespoon white wine vinegar | |
| 1 x 400g can butter beans, drained | |
| black garlic tomato bread, to serve see recipe |
The black garlic adds a deep caramel flavour to this fancy version of beans on toast, but you can always use more traditional raw garlic rubbed over the toasted bread.
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Instructions
| 1. | Put the cumin seeds in a small frying pan over a high heat and toast for 30 seconds until fragrant. |
| 2. | Grind to a powder and put into a bowl. |
| 3. | Add the garlic, chillies, parsley, coriander and oregano and stir in the olive oil. |
| 4. | To serve, add the vinegar to the mojo verde and stir in the beans. |
| 5. | Season with salt to taste. |
| 6. | Serve with black garlic tomato bread. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Smith, Aaron McLean