Rice and beans is a staple in Central American cuisine and it also happens to be one of the best vegan meals, if prepared with the right seasoning. And if you already have the spices, it’s very cheap as well as easy to make. I’ve made it for people who generally don’t go for beans, and they’ve told me it’s delicious. The rice also has a slightly crunchy texture that makes it different than regular rice.
Fun fact: Black beans are high in antioxidants and fiber, in addition to being an outstanding source of protein. One cup of beans accounts for half of the USDA recommendations for fiber, and one third of the daily value for protein.
Ingredients (serves 2)
- 3/4 cup brown rice
- 1 can black beans
- 1.5 cup vegetable stock or 1+1/2 cubes vegetable bouillon with 1.5 cup water
- 2-3 tbsp extra virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/4 to 1/2 tsp cayenne pepper (depending on how spicy you want it)
- 1/2 tsp sea salt or Herbamare
Using a large skillet, heat the olive oil over medium heat and add the onion and garlic.
Sauté onions and garlic for 2 to 3 minutes, until soft.
Stir in the brown rice and sauté with onions and garlic for about 5 minutes, adding more oil as need.
Add the vegetable stock, black beans, spices and Herbamare / sea salt.
Once the stew starts boiling, lower the heat to a simmer and cover for 10 minutes.
Remove the lid and stir until the liquid has fully evaporated.
You are now done. Enjoy!