A healthy recipe for the road – A submission to Hostel Bookers recipe guide!.

By Posted in - Budget Travel & Featured Post & Food & HostelBookers & Travel Resources on October 18th, 2011

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Food & travel go together and Hostelbookers has got a pretty cool thing going on involving both!

They’re making a pocket Backpacker’s Recipe Guide!! It will be full of easy, yummy recipes you can make in a hostel kitchen that will not only keep you healthy but keep your costs down and help you make new friends at the same time. I can truly attest to the fact that having a good recipe or five in your back pocket is an asset when traveling. There have been many times when I have been in situations where I needed to cook for a bunch of new friends and I’m always afraid of making something that tastes horrible. I’m not gifted in the kitchen and I can’t just throw a bunch of ingredients together the way some people can. This is one of my go to recipes – it tastes great, it’s inexpensive to prepare and everyone loves it! Because it’s easy and delicious I’m submitting it for their book!

I call it……

The Holy Beanacado Super Yum

This easy to make recipe is a cross between dip, guacamole & salsa. It’s chunky, colorful, healthy and very refreshing. It goes excellent with tortilla chips, you can use it as a spread or you can just sit and eat it out of the bowl like i do. The black beans make it filling and full of protein so it will fill you up. It’s made of all fresh ingredients and aside from the 30 second warming of the beans it’s raw. That means even more vitamins for your travel weary body!

If you put this out at a hostel I guarantee it will not be around for long.

Ingredients:

2 ripe Avocados

1 15 oz. can of Black Beans

10 (or so) Cherry Tomatoes

1/4 cup chopped Onions (depending on your taste)

1/2 of a Lime

Salt, Pepper, Garlic Powder – Seasoned to taste

(optional ingredients: Hot Sauce, a Jalapeno Pepper, Cilantro)

Preparation:

The first thing you want to do is heat the beans, just a wee bit – this is the key element of this recipe. My recommendation is to drain almost all of the bean juice from the can, rinse the beans and then microwave them for about 30 seconds or so. You don’t want to heat them fully, you just want to take the earthy edge off them and make them a bit softer.

Cut your avocados in half and then pull the pits out. After that, remove the skin and dice the avocado into chunks. Remember this is a chunky dip, so you want to keep the avocado pieces bite sized so they will fit nicely on a chip but not so small that they will turn into guacamole as you mix it up.

Dice about 10 cherry tomatoes. You can use any kind of tomato but I prefer cherry since they pack a lot of flavor in a little bite.

Then grab your onion and dice up maybe about 1/4 cup or so. Some people will like more and some will like less so it is really up to your taste buds here.

Toss these ingredients together in a large bowl making sure to mix it thoroughly.

Don’t forget the lime! Cut your lime in 4 sections and squeeze 2 of them over the top and mix again. The lime is an important ingredient in this dish and will give it a great taste!

Add salt, pepper & garlic powder to taste and mix again.

The nice thing about this dish is that you can season it and add or subtract other ingredients depending on your taste. If you want to spice it up you can dice (a very small) jalapeno or other hot pepper and throw it in. You could also add a few drops of hot sauce if you want or spice it up with cilantro.  It’s very good, very filling and very, very healthy. Plus it’s super easy to make -only takes about 5 minutes.

You’ll be a popular hostel mate in no time flat! If you’re interested in participating in the recipe contest head over to Hostelbookers to Hostel Kitchen Approved post to read more and submit your own to the backpacker recipe guide.

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*Please remember all photos on this website, unless otherwise noted, are copyrighted and property of Beers and Beans Travel Website, Nariko’ s Nest Weddings & Bethany Salvon. Please do not use them without my permission. If you do want to use one of them please contact me first because I do love to share and I would be flattered. Thanks!

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(7) awesome folk have had something to say...

  • Vicky -

    October 19, 2011 at 3:41 am

    This looks good enough to eat at home! Who needs to travel to make this. Thanks for sharing.

    Vicky

  • Victoria -

    October 19, 2011 at 9:08 am

    It is hard to believe with all that color that it is just mainly black beans, avocado, onion, and tomatoes! This is a super recipe and really easy food to share or even spice up a little more. I can imagine it smothered over a bed of rice (so that the combined with the beans it is a complete protein and provides all the amino acids) or topped with cheese and sour cream…. minimal to luxurious!

    Thank you for sharing! I will keep this in mind.

  • Nisha -

    October 20, 2011 at 3:36 am

    This looks pretty yummy and healthy food. Also easy to make & very colorful indeed ! Thanks for sharing.

  • Bridgette -

    October 20, 2011 at 4:35 am

    too bad there is not an awesome video of this recipe being made… 🙂 perhaps, starring a mentally unstable sock…

  • Christy @ Ordinary Traveler -

    October 20, 2011 at 8:24 am

    This looks really good! It reminds me of a 3 bean and avocado salsa recipe that is one of my favorites.

  • Backpacking Southeast Asia -

    November 2, 2011 at 2:28 am

    Yum! Nice recipe, wish this competition was around before I went travelling the first time, then I would have had to live off tuna every day for months on end!

  • garet -

    May 19, 2012 at 11:06 am

    I have several black bean salad that I whip up and eat all week and is healthy but this one sounds much better plus adding sour cream. Thanks for the recipe. I’ll make it this week. Send any other quik fix, delicious recipes