Entree: Chile – Central Chile – Porotos con Palta (Beans with avocado)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

- 2 cups cooked dry white beans (fat added in cooking), approx. 12 oz (340 g) total
- 3 cups (255 g) broccoli florets
- 1 pint (340 g) cherry tomatoes, halved
- 4 cups (120 g) baby spinach, packed
- 2 avocados, approx. 12 oz (340 g) total, peeled and sliced

Instructions

1. Step 1: Prepare ingredients — halve cherry tomatoes, separate and trim broccoli into florets, peel and slice avocados, and rinse spinach; warm the cooked beans gently in a pot over low heat until just heated through (about 5–7 minutes), then remove about 1/3 cup of beans and mash them in a bowl to create a creamy base.
2. Step 2: Steam or simmer broccoli until tender-crisp (about 4–6 minutes), then combine hot broccoli, halved tomatoes, whole warmed beans, mashed-bean base, and spinach in a large serving bowl so residual heat wilts the spinach slightly; arrange avocado slices on top and serve warm or at room temperature.