Vegan Reddish bean & Avocado

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IMG_1068Last week I realized for very long time I didn’t use my dried beans and that wasn’t good because always when I was thinking to make them but the long time to prepare them causes easily to giving up without even thinking further. One day while I was thinking how to solve this dried bean problem a great idea light up immediately to rescue! Yessss, Soaking! boiling! and freezing! dried beans.

While soaking the reddish beans to save energy and time I diced to soak all of the dried beans, chickpeas and green lentils I didn’t boil the chickpeas and green lentils ( but if you like you can) just drain them well and freeze them but I boiled the reddish beans and beans they are  super short-cut to your meal after long working/tired day. Just de-freeze how much you need and boil them with little water and salt about 5-10 min.

Enjoy  it over your salad, in mazza or main dishes.

Let’s start up to something quicker&healthier!

1 medium organic onion thinly sliced

1 cup cooked organic reddish beans

1 small organic avocado

1-2 tbs extra virgin olive oil

1 tsp sea salt

1 tsp sumac

1 tbs pomegranate sour or lemon juice

2 tbs of finely diced organic parsley (optional)

Soak reddish beans in 4-5 cups boiled water over night

Rinse them well

Cook them 30-40 min. or more or less until you can taste to mash them with back of spoon on a plate easily this shows they are done.

Drain them if there is excess water.

Add half tsp of salt and mix the beans.

Mix half tsp of salt and sumac with diced onions.

Mix onions, beans and parsley add pomegranate sour and olive oil.

Put it into one side of serving plate.

With help of spoon remove the skin of avocado and cut into chunks.

Put it beside the beans.

Enjoy this delicious healthy dish over special dried bread called baqisma or tacos or favorite choice of your bread.

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