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
********
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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Soul-Warming Black Bean Soup
#blackbeansoup #beansoup #vegansoup #easyveganrecipes #foodtoliverecipe
Savor the comforting flavors of our Soul-Warming Black Bean Soup. It's a perfect meal to warm you up on chilly days or whenever you crave a bowl of pure comfort.
Prep Time: 10 min (+8 hours for soaking) | Cook Time: 50 min | Total Time: 1-hour | Servings: 4
INGREDIENTS:
• 2 cups dried black beans, soaked, drained and rinsed
(
• 1/2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 3 cloves garlic, finely chopped
• 1 tbsp ground chili powder
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 bay leaves
• 1/2 tsp sea salt (
• 1/2 tsp ground black pepper
(
• 4 cups vegetable broth
• for serving: chopped fresh cilantro or parsley and lime wedges
INSTRUCTIONS
1. Soak the beans in water for 8-12 hours, then drain and rinse them.
2. In a big soup pot, heat some oil over medium heat. Add onions, carrots, and garlic. Cook and stir until the onions turn soft and slightly brown, about 10 min.
3. Put all the other ingredients into the pot, except the lime and parsley. Stir well to mix everything. 4. Let it come to a boil, then reduce the heat to medium and let it simmer for about 40 min until the beans are soft. Take out the bay leaves.
5. You can choose to keep the beans whole or make the soup smoother using a hand blender or a regular blender.
6. Taste the soup and add more salt and pepper if you like. Serve the soup in bowls, and add lime wedges and parsley for garnish. Enjoy!
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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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Black Bean Soup Recipe (VEGAN)
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Black Bean Soup| Vegan Gluten-free| AUMcuisine
Our black bean soup is substantial enough to be a meal on its own, bringing so much welcome warmth especially for those real cold wintery days. Marinara sauce, organic non-GMO corn, vegan capers and carrots, spices of every possible hue, a flourish of avocado at the finish...all mingle beautifully to create this colorful and intensely flavorful soup that transcends borders.
Learn how to cook delicious and healthy vegan meals from Vaidya Priyanka.
Each episode will not only leave you with a great dish but also with insight into the health benefits of the dish and the culture of its origin
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BLACK BEAN SOUP is a vegetarian soup that's SO DARN good!
This black bean soup is a vegetarian soup recipe that's humble yet dazzling. It's layered with savory and spicy flavors, and can be made in about 30 minutes.
Black bean soup is a staple recipe in many countries around the world. There are versions from Mexico, Spain, Puerto Rico, and other countries in the Caribbean and Latin America. My recipe is heavily influenced by traditional Cuban black bean soup recipes, but of course, I've tweaked it a bit to my liking!
???? Printable Black Bean Soup Recipe:
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► TIMESTAMPS:
00:00 Intro
00:43 Dice the vegetables
02:40 Drain and rinse the black beans
03:08 Saute the veggies and simmer the soup
04:35 Blend a portion of the soup
05:49 Store or freeze the soup for the future
06:28 Garnish the soup with your favorite toppings
07:06 Taste test
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#blackbeansoup #souprecipe #vegetarian
Black Bean Soup
In this video I'll walk you through making a versatile bean and vegetable soup from start to finish. Learn how to soak and cook dried beans, what to add to them, and how to build flavor in your soup.