Breakfast · Caribbean · 15 min
Caribbean Stewed Black Beans and Sprouted Brown Rice
- Calories
- 475
- Protein
- 20g
- Carbs
- 63g
- Fat
- 17g
Ingredients
- 14.8 g sprouted brown rice
- 203.7 g cooked black beans
- 15.5 g extra-virgin olive oil
- 0.25 each yellow onion
- 1 clove garlic
- 0.25 tsp salt
- 3.2 g fresh cilantro
Method
- 011. Rinse the sprouted brown rice under cold water. Combine with water in a small saucepan, bring to a boil, cover, and reduce heat to low to steam for 25 minutes until tender and fluffy. Set aside.
- 022. Rinse the dry black beans, cover with water, soak overnight, and simmer in a fresh pot of water for 45-50 minutes until tender. Drain, reserving 1/4 cup of the cooking broth.
- 033. In a heavy-bottomed pan, heat 10 g (about 2 teaspoons) of the extra-virgin olive oil over medium-low heat. Add the diced yellow onion and minced garlic, sauteing for 3-4 minutes until translucent.
- 044. Add the cooked black beans, reserved cooking broth, and salt. Simmer gently for 10 minutes, lightly mashing a portion of the beans with the back of a spoon to create a thick, creamy stewed consistency.
- 055. Remove the beans from heat and fold in most of the chopped fresh cilantro.
- 066. Plate the warm sprouted brown rice, spoon the stewed black beans over top, drizzle with the remaining 5.5 g of extra-virgin olive oil, and garnish with the remaining cilantro.
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