Frijoles de olla with rice, pico de gallo and avocado

Ingredients

For 1 serving

• Cooked black beans200 g
• White rice50 g
• Onion60 g
• Garlic1 clove
• Dried oregano1 pinch
• Tomatoes120 g
• Cilantro8 g
• Jalapeño0.5
• Lime juice15 ml
• Avocado50 g
• Extra virgin olive oil6 g
• Saltto taste

In season: June – September

Method

1. Peel the onion: cut half into wedges and finely chop the rest. Put the drained black beans in a pan with the onion wedges, crushed garlic, oregano and a generous glass of water; bring to the boil and simmer for 20 minutes, until the broth is full of flavour and slightly thickened. Salt at the end.
2. Meanwhile boil the rice in salted water for the time on the packet, until tender; drain.
3. For the pico de gallo, dice the tomatoes, chop the deseeded jalapeño and the coriander and mix with the chopped onion, lime juice, oil and a pinch of salt.
4. Slice the avocado. Serve the beans with their broth in a bowl, with the rice, pico de gallo and avocado alongside.