What to Eat for Lunch: Black Beans and Rice
Very good! For a low fat recipe, I think this is great. it does need a little "spicing up," but nothing major. We really enjoyed this with our Carnitas.
| A simple two-ingredient side to serve with all manner of mains - try it with barbecued meat or vegetarian salads |
Black Beans and Rice Recipe
Nutrition: per serving (6)
- kcal222
- fat0g
- saturates0g
- carbs39g
- sugars1g
- fibre6g
- protein8g
- salt0.8g
Ingredients
55 gram black beans, soaked overnight and cooked until soft or any other beans
2 tea spoon vegetable oil
½ small onion, chopped
1 clove garlic, crushed
½ small green pepper, seeded and finely chopped
1 tomato, skinned and finely chopped
70 gram long-grain rice
Salt and freshly ground black pepper
A fresh herb sprig, to garnish
- Prep
- Cook
- Ready In
Methods of preparation |
|---|
| Drain the cooked beans and mash 1 table spoon to a paste with a fork, adding a little water if necessary. Set aside. |
| Heat the oil in a pan and fry the onion, garlic and pepper until soft, stirring occasionally. Add the tomato and cook for a further 2 minutes. |
| Add the bean paste and stir to mix. Add the cooked beans and rice, and enough water to cover. Bring to a boil, cover and simmer for 20-25 minutes, until the rice is just cooked, stirring occasionally. |
| Season to taste with salt and pepper, and serve hot, garnished with a fresh herb sprig. |
