Rice with Black Beans

Something different for my vegetarian days.  Cooked in a rice cooker.

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  • 1 can black beans (420g), drained
  • 1 Tbsp. oil
  • 1 onion, finely diced
  • Garlic, crushed
  • 1 or 2 chillies, seeded and chopped
  • 1 tsp. ground cumin
  • 1 tomato, chopped
  • 2 Tbsp. tomato puree
  • 2 cups rice
  • Water
  • ½ tsp. paprika
  • 1 tsp. vegetable stock powder
  • 20g butter
  • 2 Tbsp. chopped coriander leaves
  • Tabasco Sauce
  1. Add the rice and butter to the rice cooker and top up to the appropriate mark with water
  2. Fry the onion and garlic in oil until soft.
  3. Add cumin, tomato, puree and chilli
  4. Stir-fry until fragrant
  5. Transfer to the rice cooker along with the paprika, stock and black beans
  6. Mix everything well with a wooden or plastic spoon
  7. Turn the rice cooker on
  8. When the rice is cooked, fluff it up with the wooden spoon, stir in the coriander and a few dashes of Tabasco before serving

Serve with lettuce or salsa on a tortilla or as an accompaniment.

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About Alan

Alone in a sea of spinifex.
This entry was posted in accompaniment, fusion, Mexican, Rice, spices, Vegetarian and tagged , , , , , , , , , . Bookmark the permalink.

One Response to Rice with Black Beans

  1. Alan says:

    Can be frozen. Leftovers can be fried up like fried rice, with an egg and some tuna or even ham or chicken.

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