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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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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Southwestern Black Bean Soup Recipe - Simple & Delicious
This was a 'well I'm making one so I may as well film it' moments. I would usually use more black beans in this but was still able to show the full recipe I use when I have excess black beans and fancy a nice soup.
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Black Bean Soup, Mexican Veg Black Bean Soup by Tarla Dalal
Black Bean Soup, mildly flavored Mexican soup.
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Black Bean Soup
Subtly flavoured comfort – that describes this traditional Mexican soup best of all. Prepared easily with a pressure-cooked blend of black beans and other ingredients, the Black Beans Soup is a wholesome dish that you will love to slurp up. You will be amazed by how hung curds works even better than the stereotyped choice of fresh cream in garnishing this satiating soup.
Preparation Time: 10 minutes. Cooking Time: 15 minutes. Serves 3.
½ cup black beans, soaked for 5 hours and drained
2 tsp oil
¼ cup finely chopped onions
2 tsp chopped garlic (lehsun)
1 cup roughly chopped tomatoes
Salt to taste
For the garnish
2 tbsp hung curds (thick dahi)
1. Heat the oil in a pressure cooker, add the onions and garlic and sauté on a medium flame for 2 minutes.
2. Add the tomatoes, black beans, 1½ cups of water and salt, mix well and pressure cook for 3 whistles.
3. Allow the steam to escape before opening the lid.
4. Allow it to cool a little and blend in a mixer till smooth.
5. Transfer the mixture into a deep pan, add ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Serve hot garnished with hung curds.
Vegetarian Black Bean Soup with Chipotle Spice One Pot Recipes
One Pot Recipes. These black beans are amazing with chipotle spice added in. My family loves black bean soup with tortillas.
Black Bean Vegetable Soup Recipe | The Vegan Test Kitchen
This black bean vegetable soup from the Veganomicon is a must try if you are a bean soup fan. Oh, and don't skimp on the garnish.
*soy free *gluten free
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w/Eli Haynes, edited by JosephLucas
Beans:
1 pound dried black beans, rinsed, soaked for 6-8 hours/overnight
6 cups water
2 bay leaves
pinch of baking soda
Soup:
3 tbsp olive oil
2 onions, diced finely
4 cloves garlic, minced
1 green bell pepper, seeded, diced finely
1 jalapeno, seeded, minced
1 stalk celery, diced finely
1 carrot, peeled, diced finely
1 ½ tsp ground cumin
2 tsp dried oregano
1 tsp dried thyme
1 tbsp white wine vinegar
2 tsp salt
freshly ground pepper
3-4 cups vegetable stock
lime wedges, chopped avocado, minced fresh cilantro (for garnish)
Music:
Not for Nothing by Otis McDonald
Just In Case by Silent Partner
Dat Step by Gunnar Olsen
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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