Traditional Beans

For the beans:

• 60 g avocado cream
• 60 gbeans, sautéed
• 8 g sweet tomatoes
• 8 g of grain topping
• 12 quinoa crisps
• Edible flowers

For the avocado cream:

• 500 g avocados
• 8 g coriander
• 4 g salt
• Juice of 4 lemons

For the sautéed beans:

• 60 g cooked beans
• 8 g red onion, brunoise cut
• 4 g garlic, minced
• 4 g ginger, chopped
• 20 ml sesame seed oil
• Salt to taste
• Pepper to taste

For the sweet tomatoes:

• 200 g de tomates cerises
• 300 g de miel

For the grain topping:

• 50 g corn nuts
• 35 g ground coffee
• 50 ml honey
• 20 g plainflour
• 15 g unsalted butter

For the quinoa crisps:

• 50 g black quinoa

For the avocado cream :

Add all of the ingredients to a blender and whizz until you have a smooth cream. Put aside in the refrigerator.

For the sautéed beans:

In a frying pan, sauté the garlic with the onion and ginger, add the beans and sauté for approximately 2 minutes, season with salt and pepper to taste, add the sesame oil and remove from heat. Refrigerate.

For the sweet tomatoes:

Cook the tomatoes with the honey over low heat until syrupy. Remove from heat when the honey thickens and leave the tomatoes in the liquid.

For grain topping:

Temper the butter until smooth. Grind the corn to a coarse crumble. Combine all of the ingredients in a bowl until they come together into a kind of dough.

Roll out the dough on a plate or tray and bake in the oven at 150ºC for 10 minutes. Remove from the oven, let it cool and store in an airtight container.

For the quinoa crisps:

Place the quinoa in a blender with a little water and blend until it is completely ground.

Place the mixture in a saucepan and cook for 10 minutes over medium heat. Spread out the mixture on a baking sheet in a very think layer and bake it in the oven at 120ºC for approximately 30 minutes. Remove from the oven and store in a dry place.