There’s nothing more relaxing then Sunday afternoon, especially after the insane week I just had. The husband and I just got back from an amazing long weekend in New Orleans, one of my favorite cities. Unfortunately, the Wifi we were suppose to have in our apartment wasn’t working so I wasn’t able to post this week’s Idol recipes.

The competition on American Idol continued in Vegas so I let one of my favorite restaurants in Sin City inspire my recipes. I’m a massive Bobby Flay fan and Mesa Grill is a must visit next time you’re in the mood for some delicious southwestern cuisine.

So for my first Idol inspired recipe I’m putting a twist on an Italian classic with my Black Bean Bruschetta.

Check out this season’s American Idol recipes on Lyndsey Parker’s Reality Rocks Blog!

Happy Eating!

---

Black Bean Bruschetta

Ingredients

Black Beans

• French baguette
• olive oil spray
• 1 tsp extra virgin olive oil
• ¼ cup red onion, diced
• 1 tsp jalapeno, diced
• 1 large garlic clove, minced
• 15oz can black beans, rinsed and drained
• ½ tsp cumin
• 1 tsp chili powder
• ¼ tsp kosher salt
• ¼ tsp cracked black pepper
• 1 cup chicken stock
• 1 tbsp heavy cream

Relish

• ½ avocado, diced
• 1 tbsp red bell pepper, diced
• ¼ tsp jalapeno, diced
• 1.5 tbsp cilantro, minced
• ¼ tsp kosher salt
• ¼ tsp cracked black pepper
• 1oz queso fresco, crumbled

Preheat oven to 350.

Slice the baguette into 8 thick slices, around ½ an inch, and spray with the olive oil spray.

Bake until warm and crispy. Remove from oven and set aside.

Heat one teaspoon of olive oil in a medium saucepan over medium high heat. Sauté the onion and jalapeno until softened, around 5 minutes. Add the garlic and sauté until fragrant.

Add the black beans and next 5 ingredients, through the chicken stock, and bring to a boil. Simmer until the liquid has reduced by ¼ cup, 15-20 minutes.

While the black beans cook combine the avocado and next 5 ingredients in a small bowl, through the black pepper, reserving ½ tsp of cilantro for garnish. Set aside.

Swirl the cream into the beans and using a potato masher mash the beans until nice and creamy. Taste and adjust seasoning accordingly.

Spoon the black beans on top of the bread and top with a tablespoon of the relish. Sprinkle with the cheese and cilantro.

Bon Appetit!