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
- 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
Sauté onions in oil for 6 minutes or until translucent. Add celery, garlic and green pepper. Sauté for an additional 5 minutes.
Add in tomato paste, oregano, cumin, paprika, red pepper flakes. Cook for 3 minutes, stirring constantly.
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.
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!