Black Bean & Pico de Gallo Molletes

📝 Ingredients

• 2 bread rolls (about 70 g each)
• 1 tin black beans (240 g drained)
• 1 garlic clove
• 1 tbsp olive oil
• 1 tsp ground cumin
• 60 g grated Emmental
• 2 tomatoes (about 120 g each)
• ½ red onion (about 50 g)
• 10 g fresh coriander
• ½ lime
• Salt, black pepper

🍴 Utensils

• Frying pan
• Potato masher or fork
• Baking sheet
• Paring knife
• Small mixing bowl

📖 Steps

1. Make the pico de gallo: halve the tomatoes, scoop out the seeds with a teaspoon, then cut into 5 mm dice. Chop the red onion very finely and finely chop the coriander. Mix everything with the juice of the ½ lime and a pinch of salt.
2. Leave the pico to rest in the fridge while you carry on with the recipe: in 10 minutes, the onion mellows and the flavours blend. Preheat the oven grill. Drain the beans, rinse them under cold water and finely chop the garlic.
3. Heat the oil in the frying pan over a medium heat. Add the chopped garlic and fry for 30 seconds without letting it brown, then the cumin for 10 seconds, just until fragrant. Immediately add the beans and 3 tbsp water.
4. Cook for 5 minutes, mashing the beans with a potato masher or fork, until you have a thick purée that holds its shape on the spoon. If it's too runny, it will make the bread soggy, so cook for another 1 to 2 minutes. Season with salt and pepper.
5. Slice the rolls in half horizontally and place them cut side up on the tray. Put them under the grill for 2 to 3 minutes until lightly golden and crisp: this step stops them going soft.
6. Spread each half with a generous layer of bean purée right to the edges, then sprinkle with Emmental. Return to the grill for 4 to 5 minutes, keeping an eye on them: the cheese should be melted and bubbling, the edges of the bread golden but not black.
7. Lightly drain the pico de gallo and spoon a good amount onto each mollete just before serving, not earlier, to keep them crisp. Allow 2 halves per person and eat piping hot.