Beans and rice don’t have to be plain. Give this weeknight meal an upgrade with vegetables and herbs to have even picky eaters asking for seconds.
vegan rice and beans
Ingredients
- 1 Tbsp oil
- 1 yellow onion, small dice
- 2 stalks celery, small dice
- 3 cloves garlic, minced
- 1 green pepper, small dice
- 1 Tbsp tomato paste
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes
- 1 (16oz) can black beans
- 1 cup brown rice
- 2 1/2 cups vegetable stock
- 1/2 bunch flat-leaf parsley, chopped
Preparation
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Sauté onions in oil for 6 minutes or until translucent. Add celery, garlic and green pepper. Sauté for an additional 5 minutes.
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Add in tomato paste, oregano, cumin, paprika, red pepper flakes. Cook for 3 minutes, stirring constantly.
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Add in beans, rice and stock. Bring to a boil. Cover with lid, lower heat and simmer for 20-30 minutes or until rice is cooked through.
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Stir in parsley. Fluff rice with a fork and allow to sit for 10 minutes before serving.
Next time try Slow Cooker Baked Beans. A side staple all year round, these slow cooker baked beans will warm up cold nights in a flash!
