Brazilian Black Bean Hash with Avocado

Ingredients

• 1 can (15 oz) Black Beans (canned, rinsed and drained)
• 1/2 medium Red Onion (diced)
• 1/2 medium Bell Pepper (diced)
• 2 cloves Garlic (minced)
• 1 teaspoon Cumin
• 1/2 teaspoon Smoked Paprika
• 1 tablespoon Olive Oil
• 1/2 medium Avocado (sliced)
• 2 tablespoons Cilantro (chopped)
• 1 tablespoon Lime Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet over medium heat, which is 175°C. Add the 1 tablespoon of olive oil to the skillet and let it warm for about 30 seconds until it shimmers.
2. 2Add the 1/2 medium red onion and 1/2 medium bell pepper to the hot skillet. Cook, stirring often, for 5 to 7 minutes, or until the onion pieces look clear and the pepper pieces are softened.
3. 3Add the 2 cloves of minced garlic, 1 teaspoon of cumin, and 1/2 teaspoon of smoked paprika to the skillet. Stir constantly for 1 minute until you can smell the spices, being careful not to burn the garlic.
4. 4Pour the 1 can (about 425 g) of black beans, which have been rinsed and drained, into the skillet. Stir everything together and cook for 5 to 7 minutes, stirring occasionally, until the beans are heated through and slightly softened.
5. 5Divide the black bean mixture evenly between two plates.
6. 6Top each plate of hash with the 1/2 medium avocado, sliced, 2 tablespoons of chopped cilantro, and drizzle with the 1 tablespoon of lime juice.

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