Rice and beans is one cheap but filling meal. When I thought of this dish I was stood at the kitchen cupboards once again not know what we could eat. Then it hit me. I looked at the black bean and rice. My son Ted used to love beans when he was younger.
Nowadays it seems to be getting harder for me to put these into our meals. My husband Howard is also not a great fan of the bean but I’m always trying them both on new recipes. It’s my hope that one day I’ll strike gold and fan a bean based meal everyone will eat. Until then you get to try this delicious recipe and yes, I thought it was yummy. Hopefully you will too.
Are you bean lovers and if so, which beans and recipes do you love the most? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Vegetable peeler
- Saucepan
- Frying pan
- Stirring spoon
- Tablespoon
- Teaspoon
Ingredients
- Spring onions x 1 bunch
- Red pepper x 1
- Courgette x 1
- Chicken stock x 600mls
- Tamari x 1 tbsp
- Dried mixed herbs x 1 tsp
- Brown rice x 300g
- Dried black beans x 300g
- Spinach or kale x 2 handfuls
- Salt and pepper to taste
- Oil for the pan
Method
- Cook the beans as per the packet instructions or if using tinned drain and rinse them through a colander.
- Set the black beans aside.
- Cut the tops and the tails from the spring onions and then slice the spring onions.
- Slice the top from the red pepper and remove the core and the stalk.
- Now slice and dice the flesh of the pepper.
- Peel and grate the courgette and set these ingredients to one side.
- Put the frying pan onto a high heat and add the oil to the base of the pan.
- When the pan is hot add the spring onions and fry until they start to soften.
- Next put the red pepper in and fry for a further five minutes.
- If the pan gets to hot, turn it down and add a little bit of water.
- It will help to loose the vegetables from the base of the pan.
- Now put the courgette into the pan and fry for a further few minutes.
- Add in the rice and further for a minute or so or until the rice start to become clear/see through.
- Pour in the stock and bring to the boil.
- While bringing the stock to the boil add in the tamari and put in the dried mixed herbs.
- Sprinkle over salt and pepper to your tastes.
- When the stock comes to the boil, turn the heat down to a low heat and leave to simmer.
- You may need to stir the rice towards the end.
- Turn the heat back up slightly and stir the rice until all the liquid has disappeared.
- Once the rice has cooked remove from the heat and stir in the black beans.
- Now serve and enjoy.
Black Bean Rice was a massive hit with me. I love beans and lentils so this was delicious. As for Howard and Ted they ate it but I got the impression it wasn’t one of their favourite dinners. Luckily for them their were no leftovers to eat up the next day. The meal could make brilliant leftovers or a great pack lunch for someone. Unfortunately, this dish can’t be frozen and it’s best to eat the rice the next day too. However you decide to eat this dish, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 