Invisible App Zone
Trying to reduce your food waste this holiday season? Give our BLACK BEAN SPREAD, BOILED EGG, AVOCADO TOAST a try this week. For our Black Bean Spread recipe, chop and use the entire onion and celery stalk, skin, and leaves included. Once it’s been simmered and blended in a food processor, you wouldn’t even know it’s there.
Serving size: 1 slice of toast, Makes 8 servings
FOR THE BLACK BEAN SPREAD
2/3 cup dry black beans
1 tablespoon canola oil
1/4 cup diced yellow onion
1/4 cup diced celery
1 3/4 teaspoons cumin, divided
1 1/4 teaspoons paprika
1/3 cup canned diced tomatoes
1/2 teaspoon salt
1 1/2 tablespoons lime juice
1/2 cup vegetable stock
1 tablespoons chipotles in adobo
FOR THE TOAST
1 pound sliced avocado
2 tablespoons lime juice
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoons cayenne pepper
8 hard boiled eggs, sliced
8 slices multigrain bread
1. Soak black beans overnight in large bowl filled with water. Transfer to a stockpot and cook in simmering water until tender. Drain.
2. In a large saucepan, heat oil over medium heat. Add onions and celery. Cook 5 minutes and add cumin, paprika, and tomatoes. Cook another 10 minutes. Add beans, salt, 1 1/2 tablespoons lime juice, water, and vegetable stock. Bring to a simmer for 30 minutes. Transfer to a food processor and blend with chipotle peppers until smooth.
3. Toss sliced avocado with 2 tablespoons lime juice, salt, black pepper, and cayenne.
4. Toast multigrain bread. Top each slice with 2 tablespoons of black bean spread, 1 sliced boiled egg, and 4 slices of avocado.
NOTE: Recipe will produce extra bean spread.
Nutrition information per serving: 300 calories, 15 g fat, 3 g saturated fat, 440 mg sodium, 30 g carbohydrates, 3 g sugar, 7 g fiber, 12 g protein
Originally posted on Flik: https://www.flik-usa.com/blog/black-bean-egg-avocado-toast