vegan black bean rice bowl

Black bean rice bowl

vegan black bean rice bowl

I am trying really hard to black beans. They have never been something I have eaten, but now that I am eating meatless, I am trying to mix up the sources of protein I am eating and include more beans.

The reality is I still much prefer lentils and chickpeas, so I will still eat these much more, but black beans will get a regular run when I cook them in this recipe.

There are so many lovely flavours in this dish and as they have simmered for a while, they are softer in feel to eat.

Black bean rice bowl

Course: Main Course
Cuisine: Mexican
Keyword: vegetarian
Servings: 4

Ingredients

  • 1 tbsp olive oil
  • 3 cloves garlic
  • 1 medium onion
  • 2 440 grams diced tomatoes
  • 2 400 grams organic black beans
  • 2 tsp ground cumin
  • 0.5 tsp ground hot chilli

Instructions

  • Finely chop onion and prepare garlic for crushing.
  • Drain and rinse black beans thoroughly and set aside.
  • Heat oil in a large saucepan, then add onion and garlic. Cook for 3-4 minutes stirring frequently.
  • Add black beans and stir for a further 3 – 4 minutes.
  • Add cumin and chilli and stir until mixed in well.
  • Add tomatoes to the saucepan and bring to the boil.
  • Once it has started to boil, place on the lid, turn down and simmer for 15 minutes, stirring occasionally.
  • Remove from the heat and then serve with Mexican rice and fresh salsa

Notes

Additional recipes:

Do you have a favourite black bean recipe?

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