INGREDIENTS |
- 75g cooked red beans
- 75g cooked white beans
- 7g onion powder
- 3g garlic powder
- 1g dried coriander
- 30g chopped onions
- 1 minced garlic
- 75g fresh fine spinach
- 1 tsp olive oil
- 1 cup rice milk
- White pepper
- Nutmeg
- Salt
Sauce
- 45g chopped red onions
- 2 pieces minced garlic
- 25g very fine fresh coriander
- 1 tsp olive oil
- 3 medium red tomatoes blended
- 6 pieces cherry tomatoes
- Dry coriander
- White pepper
- Salt
PREPARATION |
1. Heat the oil in a large pan over medium high heat to make the sauce. Add chopped red onions, minced garlic, dry coriander and white pepper and stir for 2 minutes. Add the fresh coriander and blended tomatoes. Reduce the heat and simmer covered until the liquid is reduced. Cut the cherry tomatoes in half and add them to the sauce.
2. In a separate hot skillet, sauté the spinach with olive oil, chopped onion, minced garlic, a pinch of nutmeg and white pepper.
3. Add rice milk to the sautéed spinach, reduce the heat and keep boiling for 7-10 minutes until
the liquid is reduced.
4. Separately blend the beans with dry coriander, salt, nutmeg, onion powder and garlic powder.
5. Use a stainless circle mold (diameter: 8-10 cm ) for serving. Spread a layer of mashed red beans at the bottom of the mold. Add a layer of the mashed white beans then cover with the sautéed spinach. Garnish with the coriander tomato sauce and serve.
