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Black Bean and Ginger
Soup with Yellow Pilaf Rice
by Chef Raffie
¼
cup of AVORO Avocado Oil
4 onions in fined diced
2 cloves of garlic finely chopped
1 Tbsp of fined chopped ginger
2 lbs of dry black beans soak overnight
4 cups of water
3 Tbsp of salt & pepper
3 Tbsp of Apple cider of other flavor vinegar
For
garnish you can use, diced red or green peppers, cubes of avocado, chopped scallions, diced tomatoes, etc
Procedure
- Boil the soak beans with the 4 cups of water until the beans are tender.
- Add more water if require. Just be careful not to add too much water.
- Heat Avoro avocado oil in a large sauce pan over medium high heat.
- Add the diced onions, ginger and garlic and sauté until translucent and tender.
- Once beans are tender add the sauté onions, ginger and garlic and simmer of about 45 minutes.
- Serve hot on top of the yellow rice and garnish with diced red pepper, avocados
cubes, chopped scallions, diced tomatoes etc.
Yellow Rice
4 cups of rice
5 cups of water
1 tsp of turmeric
1 chopped onion
2 cloves of garlic
2 Tbsp of AVORO avocado oil.
- Heat the oil in a medium sized pan and add the garlic and onion.
- Sauté until tender and translucent.
- Add the rice and coat the rice with the onions and garlic.
- Add the turmeric and the water.
- Heat the rice until water boils and lower the heat and simmer in low heat for about 30 minutes or until done.