2 Serves
61 Mins
Rinse the dried black beans thoroughly and place them in a large pot with enough water to cover them by two inches. Bring to a boil, then reduce heat and simmer until tender, approximately 40 minutes.
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Vitamin K
58 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
1594 µg / 400 µgCalcium
386 mg / 1,300 mgIron
20 mg / 18 mgMagnesium
684 mg / 420 mgPhosphorus
1391 mg / 1,250 mgPotassium
4974 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
13 mg / 11 mgCopper
3 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
15 g / 28 gSugar
5 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
While the beans cook, finely dice the onion and mince the garlic using a chef's knife.
Heat the avocado oil in a frying pan over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent.
Drain the cooked black beans and add them to the frying pan with the aromatics. Season with salt and black pepper to taste, stirring well to combine.
Slice the fresh avocado and serve the warm black bean mixture in bowls, topped with the avocado slices.
7
g67
g58
g
