Entree: Mexico – Central Mexico – Frijoles de la Olla con Aguacate y Verduras (Pot beans with avocado and vegetables)

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 10 min

Cook 10 min

Total 15 min

Ingredients

- 3 cups cooked dry white beans (fat added in cooking), approx. 18 oz (510 g) total
- 2 cups (170 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, sliced

Instructions

1. Step 1: In a wide pot, warm the cooked beans with halved cherry tomatoes and broccoli over medium heat; simmer gently until tomatoes begin to soften and broccoli is tender (about 8–10 minutes), mashing a portion of the beans in-pot to thicken the broth.
2. Step 2: To serve, place a bed of spinach on each plate, spoon the hot bean and vegetable mixture over the spinach so it wilts, and finish with sliced avocado arranged on top; serve immediately.