Banana Blueberry Smoothie Bowl
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,
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.