This ONE pot meal is like a warm HUG in a bowl
You're going to love how much comfort you feel with each bite of this vegan black bean stew. It's super easy to make and you'll love the versatility of this dish. You'll also love that it's all made in one dish
Give it a try and let me know what you think!
*There's a part of the video that I say cumin twice on screen. The red ingredient is chili powder
★Recipe ★
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Timestamps:
00:00 How to Make Vegan Black Bean Stew
3:00 Vegan Black Bean Stew Finished
3:09 Are my groceries trolling me?
3:40 Why Skillet Size Matters?
4:08 Caramelizing Red Onions
5:00 Why Add Salt Early to this Dish
5:23 Swapping Sweet Potatoes
5:53 Am I Being Selfish?
6:15 Swapping Black Beans
6:50 Swapping Coconut Milk
8:00 Thank You ????
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★Products That I Used For This Recipe★
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*Bear Claw Mitts:
*Black Measuring Cups and Spoons:
*Black Utensils:
*Bowls (Small):
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*Cutting Board (Round):
*Garlic Press:
*Glass Mixing Bowls -
*Induction Burner:
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-Note: Not all products are exactly as seen in video.
Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
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Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
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Cuban Black Beans From A Can
Cuban Style Black Beans:
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-1 cans of black beans (don’t drain)
-1/2 can of water
-2 tablespoons EVOO
-2 tablespoons of minced garlic
-1 green bell pepper
-1 cap full of white vinegar
-1 tablespoon chicken bullion
-1 teaspoon pepper
-1 teaspoon salt pepper garlic
-2 bay leaves
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•
Sauté your garlic and bell pepper in the olive oil until your bell peppers change to a lighter green shade. Add in your spices including the Bayleaf and the cap full of vinegar. Mix everything together and add the beans in including the liquid. Simmer on low covered with a lid on for 40 mins stirring frequently. If beans start to thicken up that’s exactly what we want but you can add in a little water if you want. Don’t forget to remove the bay leaves and served over white rice.
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Healthy Black Bean Soup | Jamie Oliver
Kick-start a healthy new year with Jamie’s spicy and colourful Black Bean Soup recipe inspired by his recent travels to Costa Rica. Black beans have the highest protein content so not only is this dish delicious it’s good for you too. The chilli and herbs add a beautiful depth of flavour while the eggs softly poached in the soup add a creaminess and a vibrant colour. Serve with a fresh salsa and tortillas. Filling, tasty and full of sunshine.
For the perfect start to 2016 check out all the great videos we have for a Happier Healthier You:
10 Healthy Meals :
10 Healthy Drinks :
10 Healthy Snacks :
10 Healthy Ingredients :
Full Recipe :
For more healthy recipe ideas make sure you check out Jamie’s Super Food book: and visit jamieoliver.com/christmas for more inspiration.
Links from the video:
Chicken Curry |
One Pot Chilli |
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Plant-Based Spicy Cuban Black Beans | INSTANT POT RECIPE
Hi Everyone! I'll admit, I'm not sure how authentic this Cuban Black Bean recipe is but it sure tastes good! And, and it's vegan and an Instant Pot recipe so for me that ticks all the boxes. Recipe appears below. Hope you enjoy.
SPECIAL THANKS TO NUTSTOP.COM FOR THE DELICIOUS BEANS!
Visit their website at:
Discount Code on First Order: J4T10
Instant Pot Cuban Black Beans/Soup
Servings Approximately: 8
Ingredients
1 lb. dry black beans (about 2 ½ cups dry) Soak overnight and drain before use.
2 tablespoons olive oil (for sautéing vegetables)
½ to ¾ large red onion chopped
1 red bell pepper chopped (I used a mix of yellow and orange bell peppers)
5 garlic cloves, minced, or pressed in garlic press
1 ½ teaspoon ground cumin
1 1/2 teaspoons dried oregano
1 large bay leaf, or two smaller ones
1 teaspoon black pepper (or to taste)
1 teaspoon red pepper flakes (more or less, optional)
1 teaspoon salt (or to taste)
2 tablespoons mild vinegar
1/2 cup red wine
4 cups water
HOW TO MAKE:
Set IP on Saute function. Heat and add olive oil.
Add onion, bell pepper, bay leaf, cumin, oregano, S&P, and red chili flakes. Saute until vegetables begin to soften.
Add garlic and saute briefly. The fragrance is amazing!
Add drained pre-soaked beans, water, red wine and vinegar
Turn off Saute setting and turn it on to Manual setting.
Set cook time for 15 minutes.
Once finished cooking, let the pot go through a “Slow Release.” Remove lid. At this point you can blend it with an immersion blender if you want a soup-like consistence or leave beans whole in the delicious broth.
Garnishes you might like:
Sour Cream or Plain Yogurt
Cilantro
Onion
Jalapeno Peppers
Chopped Tomatoes
Shredded Cheese
Avocado
Add a tortilla, either flour or corn
Or add cooked rice to your bowl.
COOKING TOOLS I USED TODAY
Tovolo Scooper/Spreader:
Instant Pot, 6 quart:
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