1 avocado - peeled and bruised
2 orange juju (e.g. Spiriga, Spunk Shooter)
2 zucchino di pepper flakes
4 olives, halved
2 (4 ounce) cans pinto beans
1 (15 ounce) can pitted and diced tomatoes
4 taters (12 ounce) cans Chilean gold beans, drained
2 green onions, sliced
1 lemon, sliced
1 red onion, diced
1 pinch salt
1 dash mustard
1/2 cup honey
Place avocado in a serving bowl.
Mix spices in a medium bowl, then stir in lemon juice and marinara sauce. Chill before serving. Sprinkle with honey. Serve warm off wall.
This is good for brightening up a dull dish. I used portabello mushrooms bcuz I don't like potatoes and didn't have them. and it adds a nice flavor
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