Black bean stew over coconutty cilantro lime rice

black bean stew over coconutty cilantro-lime rice
black bean stew over coconutty cilantro-lime rice: vegan recipe, last week we needed a super fast meal – it was getting late and our tummies were rumbling. i can’t remember what we originally had on the menu, but it wasn’t happening. what did happen was the best damn beans ‘n rice kinda meal we’ve had in a looooooong, looooong time. after dinner dan and i both confessed to already looking forward to devouring our leftovers for lunch the next day. this is that good. sure, the photo isn't the most appetizing (it was late at night and it is a dark stew), but it's damn delicious and comes together crazy fast – 30 minutes, if that. yay!

ingredients:

1 cup uncooked white rice (we used basmati)

1 cup water

1 cup light coconut milk (you can use full-fat if you like, we had the light on hand)

1/2 red bell pepper, finely diced

1/2 green pepper, finely diced

1/2 red onion, finely diced

2 cups cooked black beans

2 cups veggie broth (or 2 cups water + 1/2 veggie bouillon cube)

2 shallots, minced

4 cloves o' garlic, crushed & minced

1 habanero pepper, de-seeded & minced (use a jalapeno for less heat)

1/2 tsp cumin

1/2 tsp oregano

1/4 tsp coriander

1 bay leaf

lots of chopped fresh cilantro & parsley

1 tbsp cornstarch

tons of chopped green onions

juice from 1 lime, divided

sea salt & lots o’ fresh cracked pepper

what you’ll need:

- strainer

- medium pot

- olive oil cooking spray

- medium pot + lid

- potato smasher

- small bowl

 

what'cha gotta do:

pour 1 cup of water & 1 cup of coconut milk into one of your medium sized pots. pour your rice in the strainer and give it a good rinse. add the rice to the pot with the water & coconut milk. bring it all to a boil, give it one good stir, cover & turn to low – let this cook for 20 minutes then sit covered off of the head for another 5 minutes.

Also read:

while your rice is making itself awesome get a pan heated up with a little olive oil cooking spray spritzed all up in there. saute the peppers, onion, garlic, shallots, and habanero on medium heat until the onion softens. add in the black beans & all the spices - saute for another 3-5 minutes. toss in the veggie stock & bay leaf, bring it to a boil, cover with lid then reduce to a simmer. cook for about 10 minutes. remove lid and smash up the beans a good bit. a few whole black beans is cool, but you’re look’n to smash most of them up. place cornstarch in the little bowl and mix it with a little cooking liquid from the stew until it's well combined - then add it to the black beans & stir everything until it thickens up a bit more. remove from heat & find that bay leaf – get it outta there. squeeze in juice from 1/2 of your lime & toss in 1/2 the parsley & cilantro you chopped up. go ahead and add in 1/2 of those green onions, too. adjust seasonings to taste & let it veg out for a few minutes while you finish the rice. once rice is done add the juice from the other ½ of the lime + the remaining parsley & cilantro - add in a little sea salt 'n lots of fresh cracked pepper. get a bowl big enough to fit your appetite, add in some coco nutty rice & smother it all with the beans – top with some more cilantro and green onions. oh yeah, it’s even more glorious with sliced avocado on top. enjoy!

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