|1/2 cup • Dried Butter Beans, soaked overnight in plenty of water, drained, and rinsed|
|1 cup • Quinoa|
|1 • Peruvian Avocado, ripe, sliced very thinly on the diagonal|
|1 1/2 cup • Cilantro leaves • finely chopped|
|1 • Aji Limo Chile, • seeded and ﬁnely chopped|
|1/2 • Red onion • finely diced|
|1 • large tomato • seeded and finely diced|
|• Freshly ground pepper|
To cook the beans, place them in a small saucepan, add water to cover generously, and bring to a boil. Do not season at this stage or the beans will toughen. Spoon off any scum or foam that collects on the surface of the water, lower the heat, and simmer the beans until they are cooked through. This should take 30 to 45 minutes but could take longer, depending on how
fresh the dried beans are. Keep an eye on the beans, as you may need to add water. Drain the beans and reserve.
Wash the quinoa in cold water until the water starts to run clear. Put in a saucepan, cover with cold water, add a pinch of salt, and set over medium heat. Bring to a boil and simmer for 15 to 20 minutes, until the quinoa is well cooked and the grain has started to unfurl. Drain, cool, and set aside.