Amanda: Picture it. you start with sauteed onions and coriander root in some high class hookerish biodynamic olive oil, to which you add some comfortingly nutty adzuki beans (which have been soaked a while) and a few slivers of flame inducing chili, this is all cooked over a modest type of heat until it is a dry and olfactorally (not a word) orgasmic concoction of steamy simmering mexican potential. You add this base to a baking dish which you top with layers of crisp organic corn chips that you then caress with the gentle whisperings of grated organic cheddar...it bakes into and through itself while you do the following: murder some purple onion, a verdant bush of cunning coriander, some unconvincingly ripe avocado, olive oil, envy green lime and a plethora of pepper praise and sea salt. You monster mash it, you remove the little oven sealed treasure, you have your bowl of spicy green on one side, and in slow motion, under a sunken sun, like the full warm kiss of dizzied lovers...the two meet: and there is melting and falling and dying and being born again. AKA I made yummy nachos!
Dan: Im coming home.
For the recipe (organic or not):
2 cans of adzuki beans (soak overnight, to enhance the way they metabolize)
1 big bunch of coriander (roots included)
Grated cheddar (as much or as little as you like)
1 white onion
1 purple onion
Chili (go by what works for you)
Corn chips (get really good quality ones here, too many nasties otherwise)
sea salt (i love maldon)
pepper (the cracked kind)
olive oil, for cooking and raw with avocado
These absolutely rock. I have a photo of them which i havent figured out how to upload yet, so use your imaginations!