Black Beans and Rice
This recipe is a part of the Jerked Lamb Roast with Black Beans and Rice but I thought it deserved its own place in the world. It goes very well with loads of dishes, and is pretty yummy by itself for lunch the day after the night before!
Store this one away...it is accidentally vegan, though if you wrap it in Flour and Duck Fat Tortillas and top with grated cheese, which I highly recommend, it is miles away from vegan, but so good. Either way...totally up to you.
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Need
- 150 Grams black beans, soaked overnight
- 100 Grams brown rice
- water for steaming
- 1/2 Teaspoon Jerk Spice Mix Recipe
- 2 corn cobs, char grilled
- 1/2 each capsicum/bell pepper red and yellow, diced
- 1/2 red onion diced
- 3 spring onions, sliced
- 1 green jalapeno chilli, sliced
- Extra Virgin Olive Oil (EVOO) as needed BUY
- pink salt flakes to taste BUY
- limes juice to taste
Do
- 1
Drain the soaked black beans and place into simmering basket with the rice. Pour water over until you can just see it through the beans and rice. Sprinkle the Jerk Spice mix on top.
- 2
Steam 45 min/100°C/speed 4.
- 3
Combine all remaining ingredients into a large bowl and add the hot cooked beans and rice. Stir to combine.
- 4
Serve as a side dish to anything you can think of, this is great by itself wrapped in soft flour tortillas with some grated cheese all melted on top!
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
