breakfast

Caribbean Stewed Black Beans and Sprouted Brown Rice

Name: Caribbean Stewed Black Beans and Sprouted Brown Rice
Ingredients: 72.2 g Beans, black, mature seeds, raw (boiled to yield); 15.6 g Ruby wild blend of whole grain brown rice, sprouted; 15.5 g Extra virgin olive oil; 3.2 g Fresh Cilantro, chopped

Nutrition

500

kcal

Calories

21.7

Protein

57.4

Carbs

17.8

Fat

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Ingredients(4)

Beans, black, mature seeds, raw (boiled to yield)72.2 g

Ruby wild blend of whole grain brown rice, sprouted15.6 g

Extra virgin olive oil15.5 g

Fresh Cilantro, chopped3.2 g

Instructions

Rinse the black beans thoroughly and simmer in a pot of water until tender, about 45-50 minutes. Drain, reserving a small amount of cooking liquid.

In a separate small pot, steam the sprouted rice blend until fluffy and tender, about 25 minutes.

In a heavy-bottomed pot, heat the olive oil over medium-low heat. Add the cooked black beans and a splash of the reserved liquid. Let them gently simmer and 'stew' for 10 minutes, allowing the starch to thicken slightly into a creamy consistency.

Fold in the fresh cilantro at the last second to preserve its bright, herbaceous aroma.

To plate, create a bed of the warm, nutty sprouted rice and spoon the aromatic black beans over the top. Drizzle with a final teaspoon of extra virgin olive oil and garnish with a pinch of flaky salt.