Today’s bean lunch takes us to Mexiiiico ! I feel so much warmer after eating this.
I’ve added spices, cumin, nutmeg, powdered jalapeno, and a diced carrot to boiled azuki beans (I restocked big time : soaked and cooked 1 kg !). The salsa is from a jar.
I’ve got this huge leafy Chinese cabbage.
The outer greens slightly steamed as a hot salad.
Yuzu guacamole, just yuzu juice and avocado. That’s enough, fragrant, sour, silky. That makes one creamy topping. The other is yogurt.
A full meal, ready in 5 minutes. Hot and spicy.