1” kombu (seaweed) or pinch sea salt 1 cup red onion minced
3 Tbs umeboshi vinegar
2 Tbs olive oil
1⁄2 cup parsley
1 tsp toasted sesame oil, (optional)
Directions
sort, rinse and strain beans, place in pot, add water and kombu, soak 6 to 8 hrs discard soaking water, add 6 cups fresh water
bring to boil over high heat, reduce heat to medium high, boil 10 min, skim off any foam once foaming has stopped, cover, reduce heat to low, simmer 45 min
while hot - strain beans, place in bowl, add onions, toss
1/4 cup extra-virgin olive oil (I use a brand called California Olive Ranch and it’s certified)
½ teaspoon ground cumin
½ teaspoon ground black pepper¼ teaspoon smoked paprika
1 ½ tablespoon crushed garlic
Chimichurri:
½ cups flat leaf Italian parsley, finely chopped
1 ½ tablespoon crushed garlic
1 shallot, minced
¼ teaspoon red pepper flake
3 tablespoon avocado oil
3 tablespoon fresh squeezed lemon juice
½ teaspoon salt
½ teaspoon pepper
1 small, ripe avocado, sliced into bite-sized cubes
Directions
Combine the mushroom marinade ingredients in a small bowl and whisk together.
Place the mushrooms in a shallow baking dish, bowl, or large ziploc bag. Cover them with the marinade from step 1 and let sit for about 10 minutes.
While the mushrooms marinate, prepare the chimichurri by whisking together all ingredients except the avocado. Once mixed add the avocado cubes and gently toss to combine.
Preheat your grill to medium heat.
Place the marinated mushrooms on the grill and cook ~3 minutes on each side. If desired, brush the excess marinade on the mushrooms for added flavor as they cook.
To serve, top the mushrooms with the avocado chimichurri.
