What to Eat for Lunch: Black Beans and Rice

Very good! For a low-fat recipe, I think this is great. it does need a little "spicing up," but nothing major. We really enjoyed this!

Black Beans and Rice Recipe

    Ingredients

    ➭55-gram black beans, soaked overnight and cooked until soft or any other beans
    ➭2 teaspoon vegetable oil
    ➭½ small onion, chopped
    ➭1 clove garlic, crushed
    ➭½ small green pepper, seeded and finely chopped
    ➭1 tomato, skinned and finely chopped
    ➭70-gram long-grain rice
    ➭Salt and freshly ground black pepper
    ➭A fresh herb sprig, to garnish


    Methods of preparation

    Drain the cooked beans and mash 1 table spoon to a paste with a fork, adding a little water if necessary. Set aside.
    Heat the oil in a pan and fry the onion, garlic and pepper until soft, stirring occasionally. Add the tomato and cook for a further 2 minutes.
    Add the bean paste and stir to mix. Add the cooked beans and rice, and enough water to cover. Bring to a boil, cover and simmer for 20-25 minutes, until the rice is just cooked, stirring occasionally.
    Season to taste with salt and pepper, and serve hot, garnished with a fresh herb sprig.
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