180g mixed wild rice (you can use brown rice instead)
15 oz/440g butter beans or cannellini beans
2 handfuls fresh spinach (or 1 handful of chopped kale, stems removed)
3 tbsps olive oil
1 tbsp white miso paste (go with red if you like it richer)
2 fresh eggs
2 raw garlic cloves, minced
1 Hass avocado, peeled and sliced
Cashew Black Garlic Sauce
120g raw cashew nuts
10 large Balsajo Black Garlic cloves (20g) or 20g of Balsajo Black Garlic Paste
180 ml water (use a bit more for runnier sauce)
1/2 tsp salt
1 tbsp tahini
Juice of 1 large lime*
Cover cashew nuts with boiling hot water and soak for 30 min.
Discard soaking water and place the nuts in a blender together with other sauce ingredients. Process until silky smooth; reserve for later.
Cook rice as per instructions on packaging. When done cover and reserve for later.
Cook raw garlic in a large pan on low to medium low heat in 1 tbsp of oil for about 1-2 mins. Add beans and stir miso paste in. Let it all cook for about 3 min, stir occasionally.
Add spinach and cook until it wilts down. Cover and reserve.
In a small pan, fry eggs to your preference. You can choose to scramble, boil, or poach them instead.
Put it all together: Split rice and beans with spinach between two bowls, top it up with egg and ½ avocado each. Add a generous serving of the black garlic cashew sauce and enjoy!
*To get more juice out of your lime microwave it for 40 seconds. When your lime is cool enough to handle, slice it in half and squeeze the juice as usual. Store any leftovers of black garlic cashew sauce refrigerated. If it separates, stir it all back together. Add a splash of water to loosen it up if necessary as the sauce is likely to thicken up if left to sit for a while.
This delicious recipe and all related content was created in collaboration with Justyna Serwach of Garlic Matters.