Black beans and Brown Rice

Author Reshma Shah

Prep time

5 Min

Cook time

30 Min

Total time

35 Min

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Black beans and Brown Rice

“WOW” was my teenage son’s reaction when I asked him to taste these black beans and rice so I could pack them for his school lunch. And all I could think was mission accomplished. He was going to have a really long day due to school, sports, and extracurriculars and I wanted to make sure he had healthy fuel to sustain him.

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Ingredients

• 1 cup of black beans
• 1 cup of brown rice
• 1-2 tbsp vegan butter/oil
• For the temper:
• 1⁄ 2 tsp roasted cumin
• 1-2 guajillo dried chili pepper broken up into pieces
• Pinch of hing (asafoetida)
• Pinch of crushed red pepper
• Pinch of ground black pepper
• 1/8 tsp sooth powder (dry ginger powder)
• 1⁄ 2 tsp amchur (dry mango powder)
• 1 tsp dried cilantro
• Salt to taste

Instructions

1. Soak black beans (6-8 hours) and rice separately (45-60 minutes) in hot water. Pressure cook separately for about 40 minutes until cooked.
2. Heat the butter in a skillet and add the temper ingredients.
3. Add black beans and stir. Then, add brown rice and stir.
4. Add all other ingredients and stir together lightly. Taste and adjust spices to your liking.

Notes

Can substitute brown rice with white rice or quinoa.

Love this protein-packed, healthy lunch which is loved by all family members!

Disclaimer: Some or all allergens may not be listed

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