Black Bean Spread
2/3 cup Black Beans, dry
1 TBSP Canola Oil
¼ cup Yellow Onion, Diced
¼ cup Celery, Diced
1 ¼ tsp Cumin
1 ¼ tsp Paprika
1/3 cupCanned, Diced Tomatoes
½ tspCumin
½ tsp Salt
4 tsp Lime Juice
½ cup Vegetable Stock
1 TBSP Chipotle Peppers
Toast
8 slices Multigrain Bread, sliced
1 pound Avocado, sliced
2 tbsp Lime Juice
½ tsp Salt
1/8 tsp Black Pepper
1/8 tsp Cayenne Pepper
8 each Hard Boiled Egg, sliced
Directions:
- Soak black beans overnight, cover and cook in simmering water until tender, drain (canned beans can be used).
- Heat oil, add onions and celery. Cook for 5 minutes over medium heat. Add cumin, paprika and tomatoes. Cook for another 10 minutes. Add cooked beans, salt, lime juice, water and vegetable stock. Simmer additional 30 minutes. In a food processor, combine beans (including liquid) and chipotle peppers. Blend until smooth.
- Toss sliced avocado with remaining lime juice, salt, pepper, and cayenne.
- Toast Multigrain bread. Top each slice with 2 tbsp of black bean spread, 1 sliced boiled egg and 4 slices of avocado.
Note: Recipe will produce extra bean spread.
Serving Size:
1 slice of Multigrain bread with 2 tbsp of black bean spread, 1 sliced boiled egg and 4 slices of avocado.
Nutritional Information:
Cal: 300, Total Fat: 15g, Sat Fat: 3g, Sodium: 440mg, Carbs: 30g, Protein: 12g, Sugar: 3g, Fiber: 7g
Recipe Source:
Recipe provided by FLIK Hospitality Group