The Rice + Beans Recipe I've Been making every week!

black beans

🥗Healthier: edamame

💰Cheaper: pinto beans

Pinto beans are often less expensive and still provide protein.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos is a gluten-free alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

green onions

🥗Healthier: chives

💰Cheaper: yellow onions

Yellow onions are more affordable and still add flavor.

Add 1 cup of jasmine rice to a small saucepan and rinse it 2 to 3 times to remove excess starch.

Add 1 cup of water to the rice and bring to medium-high heat.

Once the water starts to bubble, stir the rice, cover, and cook on medium-low for 15 minutes.

Finely chop 3 pieces of garlic and a small piece of ginger.

Dice 1 red onion and slice 1 fresh snow pepper thinly.

Dice 2 King oyster mushrooms into medium-sized cubes.

Chop 3 sticks of green onion, saving half for garnish.

In a sauté pan over medium heat, add 2 tbsp of spicy smoky chili oil, then add the onions and pepper; sauté for 5 to 6 minutes.

Add the garlic and ginger; sauté for a couple of minutes.

Add the diced mushrooms and sauté for a couple of minutes until they absorb flavor.

Add 1 can of rinsed black beans, 1 tsp soy sauce, and 1 tsp dark soy sauce.

Pour in 1 cup of veggie stock and make a slurry by combining 1 tbsp of potato starch with a couple of tablespoons of water; add this to the pan and stir.

Add half of the green onions to the pan and stir.

Plate the rice with the beans or separately, garnishing with the remaining green onions and toasted white sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary