Black Bean Spread, Boiled Egg, Avocado Toast
This Earth Month, FLIK is focused on reducing food waste. Did you know? Our kitchens have many systems in place to help us do just that:
- We track what we throw away to help us reduce overproduction
- We repurpose prepped food that was never put into production to make soups, composed salads, and other chef specials.
- Some of our units use veggie scraps and trimmings or meat and poultry carcasses to make soup stock.
- Some of our units compost!
Root to stem cooking is yet another way we can reduce food waste. For our Black Bean Spread recipe, chop and use the entire onion and celery stalk, skin and leaves included. Once it’s been simmered and blended in a food processor, you wouldn’t even know it’s there. You’ll be saving that food waste from a landfill. Every little bit counts!
Black Bean Spread, Boiled Egg, Avocado Toast
For our Black Bean Spread recipe, chop and use the entire onion and celery stalk, skin and leaves included. Once it’s been simmered and blended in a food processor, you wouldn’t even know it’s there.
Serving size: 1 slice of toast, Makes 8 servings
Ingredients
| FOR THE BLACK BEAN SPREAD |
| 2/3 cup dry black beans |
| 1 tablespoon canola oil |
| 1/4 cup diced yellow onion |
| 1/4 cup diced celery |
| 1 3/4 teaspoons cumin, divided |
| 1 1/4 teaspoons paprika |
| 1/3 cup canned diced tomatoes |
| 1/2 teaspoon salt |
| 1 1/2 tablespoons lime juice |
| 1/2 cup vegetable stock |
| 1 tablespoons chipotles in adobo |
| FOR THE TOAST |
| 1 pound sliced avocado |
| 2 tablespoons lime juice |
| 1/2 teaspoon salt |
| 1/8 teaspoon black pepper |
| 1/8 teaspoons cayenne pepper |
| 8 hard boiled eggs, sliced |
| 8 slices multigrain bread |
Instructions
1. Soak black beans overnight in large bowl filled with water. Transfer to a stockpot and cook in simmering water until tender. Drain.
2. In a large saucepan, heat oil over medium heat. Add onions and celery. Cook 5 minutes and add cumin, paprika, and tomatoes. Cook another 10 minutes. Add beans, salt, 1 1/2 tablespoons lime juice, water, and vegetable stock. Bring to a simmer for 30 minutes. Transfer to a food processor and blend with chipotle peppers until smooth.
3. Toss sliced avocado with 2 tablespoons lime juice, salt, black pepper, and cayenne.
4. Toast multigrain bread. Top each slice with 2 tablespoons of black bean spread, 1 sliced boiled egg, and 4 slices of avocado.
NOTE: Recipe will produce extra bean spread.
Nutrition information per serving: 300 calories, 15 g fat, 3 g saturated fat, 440 mg sodium, 30 g carbohydrates, 3 g sugar, 7 g fiber, 12 g protein
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At FLIK Hospitality Group we believe in great food, great service, and great people. Our wellness first approach ensures our food supports healthy and delicious choices, specially curated by our team of culinary experts and registered dietitians. At FLIK, we believe in seasonality in sourcing our ingredients and providing a customized approach to the culinary and hospitality needs of each client. Our dedication to providing quality hospitality service is unparalleled in the industry.
Have feedback or questions for our team? Email us at flikblog@compass-usa.com.
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