BLACK BEANS AND RICE

A SAVORY COMBINATION OF BLACK BEANS AND RICE TO SATISFY EVERYONE’S TASTEBUDS! THIS SIMPLE DISH IS PLANT-BASED, VEGAN, GF AND FREEZER-FRIENDLY.

BLACK BEANS AND RICE, A FARMHOUSE FAVORITE

Being the only vegetarian in my family, I like to make recipes that everyone will eat to try to cut down on cooking double meals every day. Black beans and rice is the perfect meal for me, and the kiddos love it too. My husband likes to pair this recipe with meat, for the ultimate side dish.

Our black beans and rice recipe is very easy to make. We use simple ingredients to create this delicious, savory dish that is plant-based, vegan and gluten-free.

FREEZER-FRIENDLY MEAL PREP

On cooking days, I have found it most efficient to make double sized meals and immediately split and freeze them into 2 serving portions. By freezing smaller portions, there is no risk of leftovers spoiling in the refrigerator.

Keeping a stocked freezer helps us to eat healthy, home-cooked meals when there’s not a lot of time to cook. Not to mention that eating home cooked meals is much healthier and more frugal than grabbing take out. When busy days are upon us, and I know I won’t have time to cook, I pull a couple of meals out of the freezer and set them in the refrigerator to thaw. Instant healthy dinner, because let’s get real for a moment … kids are ravenous after school, and they can’t wait for me to cook something.

I know what you’re thinking, “cooking days”?! Yes. I am sometimes very inspired and motivated to cook, and other times I would much rather be out in the garden, or concocting new skincare products! I try to designate certain days of the week to be cooking days, like Sunday for example. If I can prepare a couple of meals on Sunday (and throw half into the freezer) this allows me to rotate through the freshly made meals as well as the frozen meals from the previous week.

COOKING WITH JASMINE RICE

Several years ago, a family member cooked us a beautiful meal with Jasmine Rice. I had never eaten it before, but after the first taste, we were hooked.

Before we switched to Jasmine, I used to only know how to cook white instant rice. We didn’t eat it too often and I had always thought that rice took a very long time to cook! Needless to say, I had been missing out in the rice department. Jasmine rice is a variety of long-grain rice, that cooks from start to finish in about 15 minutes. Jasmine Rice has much more nutritional value, along with a more delicate flavor and texture.

Now, we purchase large bags of Jasmine Rice and store them in glass containers in our home. Rice is a staple ingredient in our home, so purchasing it in bulk is more cost effective and eco-friendly!

HOW TO COOK JASMINE RICE

Ingredients

• 1 1/2 C Water
• 1 C uncooked Jasmine Rice
• Approx. 1 tbsp Coconut Oil

Directions

• Add water to a medium sized saucepan.
• Drop in coconut oil to prevent rice from sticking
• Cover the saucepan and bring the water and coconut oil to a boil.
• Once at a rolling boil, add rice.
• Reduce heat to low, and allow the rice to simmer for 12 minutes. Replace the lid and do not stir or open until the cook time is over.

JASMINE RICE PRINTABLE RECIPE CARD

TOOLS & INGREDIENTS TO MAKE BLACK BEANS AND RICE

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Tools

• Cast Iron Pan: although not totally necessary, I cook most of our meals in cast iron pans and love them.
• Strainer
• Measuring utensils
• Mixing spoon

Ingredients

• Coconut Oil: enough to coat the pan. We like to cook this recipe on cast iron, so I use approximately 1-2 TBSP to coat the pan before cooking.
• 1 Small Onion (diced)
• 2 Garlic Cloves: if fresh garlic cloves are unavailable, substitute with 2 tsp minced garlic (in a jar).
• 1/4 tsp Cayenne
• 1/2 tsp Cumin
• 1/2 tsp Chile Powder
• 1 tsp Salt
• 1-2 TBSP Tomato Paste: fresh diced tomatoes can also be added, but consider reducing the amount of tomato paste if fresh tomatoes are also added.
• 2 Cans Black Beans: rinsed and drained
• 1 C Water
• Chopped Parsley or Cilantro: 3 TBSP if using fresh, or 1 TBSP if using dried)

HOW TO MAKE BLACK BEANS AND RICE

If cooking in a cast iron pan, coat the pan with coconut oil and preheat on medium for several minutes.

Add diced onion and allow to brown for a couple of minutes. Then, add the remaining ingredients (with the exception of herbs) and simmer for 20 minutes. Do not cover, the liquid will evaporate and the bean mixture will thicken.

Once cooked, add cilantro or parsley.

This dish is excellent on it’s own, or with toppings. One of my favorite versions of this dish is topped with salsa and avocado.

PRINTABLE RECIPE CARD

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MORE PLANT-BASED FOOD FROM OUR FARMHOUSE

Whether you are a vegetarian (or cooking for someone who is veg), or you are looking for a healthy, plant-based side dish, here are some of our family’s favorite plant-based recipes. When possible, we love to incorporate farm fresh ingredients from our garden, or local farmer’s markets. We hope these recipes inspire you to do the same!

Oven Roasted Eggplant

Hearty Bean Burgers

Plant-Based Pasta Salad

Simple Red Potato Salad

Make Ahead Breakfast Egg Cups (quick and easy)

Vegetarian Chili

This dish is a huge crowd pleaser at the Simply Rooted Farmhouse. We almost always have some in the freezer for those busy nights when we need dinner in a pinch.

In the comments below, I would love to hear about what your top tips/tricks are for meal planning and healthy eating throughout the week.

Until next time, thank you for visiting today. Can’t wait to see you again soon.