RECIPE: REC: Black Beans and Rice Extravaganza (vegan)

[mariadnoca]

This was my first dinner doing the challenge and boy, was it good. Given it's just me I sorta halved the recipe. So good it didn't even need the avocado! I topped it with a bit of homemade salsa.

Black Beans and Rice Extravaganza!

From Engine 2 Diet

INGREDIENTS:

2 cans black beans, rinsed and drained

1 cup water or vegetable stock (I used water)

1 tablespoon Bragg Liquid Aminos

1 teaspoon red chili powder

2 to 3 tomatoes, chopped

1 bunch green onions, chopped

1 can water chestnuts, drained (didn't have so skipped)

1 cup corn: fresh, frozen, or canned

2 red, yellow, or green bell peppers, seeded and chopped

1 bunch cilantro, rinsed and chopped

1 avocado, peeled and sliced

3 cups cooked brown rice (I used low salt veggie stock from TJ's to cook)

Salsa or tamari, to taste

INSTRUCTIONS:

Heat the beans with water, Bragg’s, and chili powder.

Chop vegetables and place in individual bowls.

To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top. Add generous handfuls of chopped vegetables on top of the beans. Add salsa or tamari to taste.

 

[michael-in-phoenix]

Looks good, Maria. Black bean soup is one of our favorites, and I always keep some frozen.

Black beans and rice is an excellent meal!

Michael

 

[karennoca]

Do you use the dried beans Michael? I love the Black Valentine beans from Rancho Gordo

 

[michael-in-phoenix]

I use both dried and canned... sometimes in the same pot. For example...

...if I re-heat a pot that has been frozen, I may add a can or two of beans to freshen it up.

I'm not picky about the beans, as long as they aren't old. I usually buy dry beans from a Mexican market, and usually in bulk. That way, I know they are fresh.

Michael