Caribbean Stewed Black Beans with Sprouted Rice and Cilantro

Soak the dried black beans overnight. Drain and rinse thoroughly.

In a heavy-bottomed pot, bring beans to a simmer in fresh water until tender, about 60 minutes. Drain, reserving a small amount of cooking liquid.

In a separate saucepan, cook the Ruby Wild rice blend in water until tender and nutty, about 20 minutes.

Stir the Mexican-style tomato sauce with peppers, garlic, and spices into the cooked black beans. Add the olive oil and a splash of the reserved cooking liquid to emulsify the sauce. Simmer on low heat for 5-8 minutes until the sauce clings to the beans and smells fragrant and deeply savory.

To plate, mound the hot, steamed rice into a shallow bowl. Spoon the stewed black beans generously over the rice. Garnish with fresh cilantro and a squeeze of lime juice for brightness.