Warm black beans and greens with avo and za’atar

Warm black beans and greens with avo and za’atar

By
From
Green Kitchen At Home
Serves
2
Photographer
David Frenkiel

We often turn to this for lunch, when time is short and we crave something warm and comforting with minimal effort. It comes together within the first five songs (15 minutes) of Bon Iver’s For Emma album (which is what we most often listen to while we cook) and feels both healthy and delicious. The broccoli should still have some bite, and the spinach be barely wilted, for the nicest texture. It can be served with a poached egg as well, but the ‘avo-egg’ quenelle makes it perfect for vegans and adds good fat to the dish.

Ingredients

Quantity Ingredient
2 tablespoons extra-virgin olive oil
1 onion, peeled
1/2 broccoli, head and stalk
10 cherry tomatoes
100g baby spinach or regular spinach, stems removed
1 x 400g tin black beans,, drained or rinsed, see recipe note
sea salt
freshly ground black pepper

Avocado Quenelles

Quantity Ingredient
1 ripe avocado, stone removed and flesh scooped out
1 lime, juiced

To Serve

Quantity Ingredient
Za'atar
sea salt
freshly ground black pepper
extra-virgin olive oil

Method

  1. Heat the oil in a large frying pan on a medium-low heat. Roughly chop the onion, add it to the pan and sauté for about 5 minutes or until the onion has softened. Cut the broccoli into small florets and trim and finely slice the stalk. Add the florets and stalk to the pan and sauté for a further 5 minutes. Halve the tomatoes and add them to the pan along with the spinach. Once the spinach has wilted, stir through the beans and season to taste with salt and pepper. Remove from the heat, cover and set aside.
  2. To prepare the avocado quenelles, mash the avocado in a bowl with a fork until smooth and stir through the lime juice. Dip two spoons into hot water and shake off the excess water. Take a generous scoop of the mashed avocado, and pass the mixture repeatedly between the spoons, turning and smoothing each side until a neat quenelle is formed.
  3. Serve the black beans and greens warm in bowls, topped with avocado quenelles, a sprinkling of za’atar and seasoning and a drizzle of oil.

Black beans

  • Or use 200 g cooked black beans.

Tip

  • If you can’t find za’atar or sumac, add a squeeze of lime, some toasted sesame seeds, dried thyme and cumin instead.
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