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Ingredients
US|METRIC
2 SERVINGS
- 2 cups kidney beans (drained and rinsed)
- 2 lemons (medium, juiced)
- 1 red onion (small, diced -, only use half if you don't love onions like me..)
- 1/3 cup parsley (finely chopped)
- 1/4 tsp. black pepper (fine)
- 3/4 tsp. sea salt (fleur de sel used)
- 2 Tbsp. nutritional yeast
- 1/2 cup carrots (sliced or diced)
- extra-virgin olive oil (a drizzle of buttery, optional)
- 1 clove garlic (minced, optional)
- 1/4 tsp. lemon zest (optional)
- 2 cups kidney beans (drained and rinsed)
- 2 lemons (medium, juiced)
- 1 red onion (small, diced -, only use half if you don't love onions like me..)
- 1/3 cup parsley (finely chopped)
- 1/4 tsp. black pepper (fine)
- 3/4 tsp. sea salt (fleur de sel used)
- 2 Tbsp. nutritional yeast
- 1/2 cup carrots (sliced or diced)
- extra-virgin olive oil (a drizzle of buttery, optional)
- 1 clove garlic (minced, optional)
- 1/4 tsp. lemon zest (optional)
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