| Time | Servings | Difficulty |
|---|---|---|
| 00:20 | 2 | Easy |
Introduction
This recipe for red beans with garlic and avocado is a 100% vegan dish. Super simple to make and perfect on a weekday evening, it does not require much preparation. The combination of hot red beans and avocado at temperature is very pleasant and it is a real invitation to travel.
The extra thing:
- Serve with tortilla chips or bread
- Add chilli puree
- Serve with a lime wedge
Ingredients
| 300 g red beans already cooked in a jar | |
| 1 tbsp olive oil | |
| 2 cloves of garlic | |
| 0.5 tsp 4 spice mixture | |
| 0.5 tsp paprika | |
| 0.5 tsp oregano | |
| 10 cl tomato puree | |
| 1 tsp lime juice | |
| 1 avocado | |
| 1 tsp olive oil | |
| 1 tsp lime juice |
Instructions
|
1
|
Peel and chop the garlic.
Drain and rinse the cooked red beans. |
|
2
|
Pour olive oil into a heavy-bottomed casserole dish. Add the chopped garlic, the 4 spice blend, oregano, tomato puree and red beans. Mix well, season and cover. Leave to cook for 10 minutes.
|
|
3
|
Cut the avocado and remove the flesh. Pour in the olive oil and lemon juice. Roughly chop with a fork, adjust the seasoning and set aside.
|
|
4
|
When the kidney beans are cooked, remove the lid. Coarsely mash with a fork and adjust the seasoning.
Serve the avocado with the kidney beans. |
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