Cooked Spinach & White-bean Guacamole


  • 400 g spinach: Blanch in salted boiling water, stain well.
  • 200 g white beans: Soak the night before. Cook with kombu seaweed 2-3 h at low heat. Add salt towards the end. Strain.
  • 1 avocado: Peel and mash.
  • 2 tomatoes: Peel and slice.
  • A piece of fresh ginger: Peel and slice.
  • Parsley greens: Chop

Coriander leaves: Chop.


  1. Mix beans, avocado, and tomatoes.
  2. Put spinach on a plate, top with bean guacamole and add a slice of ginger, parsley, and coriander.

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