Banana Blue­berry Smoothie Bowl

Delight Gluten Free - - Indulge -

YIELD: 2 SERV­INGS PREP TIME: 5 MIN­UTES TO­TAL TIME: 10 MIN­UTES GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, RICE-FREE, CORN-FREE

1 tea­spoon salt, plus more

to taste ½ tea­spoon dried oregano ¼ tea­spoon ground cumin ⅛ tea­spoon ground black

pep­per 6 cups white rice, cooked 2 ripe av­o­ca­does, peeled

and sliced 2 limes, cut into wedges ¼ cup fresh cilantro leaves,

finely minced

1. Bring 5 cups wa­ter to a boil in a large pot. Add the beans, boil for 2 min­utes and cover the pot. Re­move from heat and let stand for 1 hour. Drain the wa­ter.

2. Re­turn pot to the stove over medium-high heat. Add the re­main­ing 5 cups wa­ter, bell pep­per, onion, cook­ing wine, ham, bay leaves, gar­lic, olive oil, sugar, salt, oregano, cumin and ground pep­per. Cook for 20 to 40 min­utes, stir­ring oc­ca­sion­ally, un­til most of the liq­uid has evap­o­rated. Re­move bay leaves.

3. Scoop 1 cup of beans and trans­fer to a bowl. Mash with a fork and re­turn to pot. Cook an ad­di­tional 10 to 15 min­utes, stir­ring oc­ca­sion­ally.

4. Di­vide the white rice evenly into bowls and top with cooked beans. Gar­nish with av­o­cado slices, lime wedges and cilantro if de­sired. Serve im­me­di­ately.

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