Black Bean Spread, Toast, Boiled Egg, Avocado

Bridgett — Mon, 18 Dec 2023 21:56:48 GMT

Current Revision posted to Recipe book by Bridgett on 12/18/2023 9:56:48 PM

Ingredients: Makes 8 servings

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

Tags: High blood pressure - Sodium Conscious, Heart Disease - Heart Conscious, High Fiber, Vegetarian, General Healthy - Health Conscious, Breakfast, American, Diabetes/prediabetes - Carb Conscious, Recipe Book

Black Bean Spread, Toast, Boiled Egg, Avocado

BCBSOK Connect Team — Tue, 28 Nov 2023 19:16:38 GMT

Revision 8 posted to Recipe book by BCBSOK Connect Team on 11/28/2023 7:16:38 PM

Ingredients: Makes 8 servings

Black Bean Spread

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

Black Bean Spread, Toast, Boiled Egg, Avocado

BCBSOK Connect Team — Wed, 13 Apr 2022 18:18:39 GMT

Revision 7 posted to Recipe book by BCBSOK Connect Team on 4/13/2022 6:18:39 PM

Ingredients: Makes 8 servings

Black Bean Spread

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

Black Bean Spread, Toast, Boiled Egg, Avocado

BCBSOK Connect Team — Wed, 09 Jun 2021 23:24:01 GMT

Revision 6 posted to Recipe book by BCBSOK Connect Team on 6/9/2021 11:24:01 PM

Ingredients: Makes 8 servings

Black Bean Spread

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

Black Bean Spread, Toast, Boiled Egg, Avocado

BCBSOK Connect Team — Wed, 09 Jun 2021 23:23:44 GMT

Revision 5 posted to Recipe book by BCBSOK Connect Team on 6/9/2021 11:23:44 PM

Ingredients: Makes 8 servings

Black Bean Spread

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

Black Bean Spread, Toast, Boiled Egg, Avocado

BCBSOK Connect Team — Fri, 12 Feb 2021 20:33:27 GMT

Revision 4 posted to Recipe book by BCBSOK Connect Team on 2/12/2021 8:33:27 PM

Ingredients: Makes 8 servings

Ingredients: Black Bean Spread

Ingredients: TOAST

8 slices Multigrain Bread, sliced
1 pound Avocado, sliced
2 tbsp Lime Juice
½ tsp Salt
1/8 tspBlack 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

Black Bean Spread, Toast, Boiled Egg, Avocado

BCBSOK Connect Team — Fri, 14 Jun 2019 03:01:29 GMT

Revision 3 posted to Recipe book by BCBSOK Connect Team on 6/14/2019 3:01:29 AM

Ingredients: Makes 8 servings

Ingredients: Black Bean Spread

Ingredients: TOAST

8 slices Multigrain Bread, sliced
1 pound Avocado, sliced
2 tbsp Lime Juice
½ tsp Salt
1/8 tspBlack 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

Black Bean Spread, Toast, Boiled Egg, Avocado

BCBSOK Connect Team — Fri, 14 Jun 2019 03:00:26 GMT

Revision 2 posted to Recipe book by BCBSOK Connect Team on 6/14/2019 3:00:26 AM

Ingredients: Makes 8 servings

Ingredients: 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

Ingredients: TOAST

8 slices Multigrain Bread, sliced
1 pound Avocado, sliced
2 tbsp Lime Juice
½ tsp Salt
1/8 tspBlack 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

Black Bean Spread, Toast, Boiled Egg, Avocado

BCBSOK Connect Team — Thu, 13 Jun 2019 21:58:35 GMT

Revision 1 posted to Recipe book by BCBSOK Connect Team on 6/13/2019 9:58:35 PM

Ingredients: Makes 8 servings

Ingredients: TOAST

8 slices Multigrain Bread, sliced
1 pound Avocado, sliced
2 tbsp Lime Juice
½ tsp Salt
1/8 tspBlack 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