Black bean steak
with roasted potato, sautéed green beans and almonds
This homemade steak seasoned with la Vera paprika powder is super easy to prepare and is accompanied by a vegetarian dressing made of mustard and aioli.
egg, tree nut, wheat, gluten, mustard
Cooked black beans
La Vera paprika powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 200 degrees.
Drain the liquid from the beans. Finely chop the parsley. Place the beans in a mixing jar and blend it with a hand blender to obtain a paste while keeping some full pieces of bean. Add the breadcrumbs, paprika powder, parsley and 1 tablespoon of aioli to the paste. Season to taste and mix everything. Let it sit for 3 minutes.
Wash the potatoes and cut them into wedges or sticks of approx. 1cm on each side. Mix them in a bowl with 2 tablespoons of oil and season to taste.
Cover a baking tray with parchment paper and grease it with some oil. Spread the potatoes over the tray, while leaving some room for the bean steaks. Divide the bean dough in 2 pieces, make buns and then flatten them to form a steak of half a centimetre thick. Place them on the baking tray and drizzle them with some oil. Bake everything in the oven for approx. 15-20 minutes. Turn the potatoes and steaks around halfway through the cooking time.
Bring plenty of water to a boil in a small pot and add salt to taste. Remove the ends of the beans and cut them in half. Cook the beans in the boiling water for approx. 6 minutes. Remove from the heat and drain the water. Heat 1 tablespoon of oil in a frying pan and sauté the beans with the almonds for 1 minute. Turn off the heat and add the agave syrup. Mix it well.
Mix the aioli with the mustard in a bowl.