Rice and beans salad de 251 Kcal

Preparación

1. TO COOK THE BEANS: Rinse and leave soaking for 12 hours. At the end of soaking, these should already be relatively soft. Drain the soaking water. Place the soaked beans in a pot and add fresh water. Water should exceed 3 times the portion of beans. Add 1/2 onion and 2 cloves of garlic. Cook over high heat and when the water boils, cover the pot and continue cooking for approx. 2 hours until the beans are completely soft and have a soup consistency (if you use an express pot they will be ready in 1 hour). Stir occasionally. ** Do not allow the water to be below the level of the beans to prevent them from burning. Add more boiling water if necessary.
2. IF YOU USE CANNED BEANS: skip step 1 and be sure to rinse the beans under a jet of water to remove excess salt. Drain the excess water.
3. TO COOK THE RICE: Place in a pot half of the portion of rice indicated in the recipe (for example, if the recipe says 1 cup cooked rice, add 1/2 cup raw rice) as the rice doubles in size when cooked. Heat the rice for 1 minute, then add twice as much water as you served rice. When the water boils, cover the pot and lower the heat to a minimum and wait for the water to evaporate completely (no need to stir).
4. Serve a base of green leaves of your choice (lettuce, spinach, kale, arugula, etc. ).
5. On top of the green leaves add rice and beans without broth. Divide avocado into cubes and place it on top of everything. Season with a little salt.
6. Enjoy!