Breakfast · Caribbean · 15 min
Caribbean Stewed Black Beans with Sprouted Rice and Cilantro
- Calories
- 527
- Protein
- 22g
- Carbs
- 62g
- Fat
- 16g
Ingredients
- 241.6 g black beans
- 15 g extra-virgin olive oil
- 90 g Mexican-style tomato sauce with peppers garlic and spices
- 5.4 g wild rice blend
- 2 tbsp cilantro
- 1 tsp lime juice
- 1 pinch salt
Method
- 01Soak the dried black beans overnight in water. Drain and rinse thoroughly.
- 02In a heavy-bottomed pot, bring black beans to a simmer in fresh water until tender, about 60 minutes. Drain, reserving a small amount of cooking liquid.
- 03In a separate saucepan, cook the wild rice blend in water until tender and nutty, about 20 minutes.
- 04Stir the Mexican-style tomato sauce into the cooked black beans. Add the extra-virgin olive oil, salt, 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.
- 05To plate, mound the hot, steamed rice into a shallow bowl. Spoon the stewed black beans generously over the rice. Garnish with fresh chopped cilantro and a fresh squeeze of lime juice for brightness.
Cook it with the whole plan around it
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