How to Meal Prep - Ep. 57 - RICE AND BEANS

Rinse black beans under cold water and soak overnight in water.

Drain soaked beans and place them in a pot with fresh water and bay leaves.

Bring beans to a boil, then reduce heat and simmer until tender, about 1-1.5 hours.

In a separate pot, heat olive oil over medium heat until shimmering.

Add chopped onion, bell pepper, and garlic, sautéing until softened, about 5-7 minutes.

Stir in cumin, salt, and black pepper, cooking for another minute until fragrant.

Add diced tomatoes and cook for 3-4 minutes until they begin to break down.

In a separate pot, bring vegetable broth and water to a boil.

Add rice to the boiling liquid, reduce heat to low, cover, and cook for 18-20 minutes until rice is tender.

Once beans are tender, drain and remove bay leaves, then add beans to the sautéed vegetable mixture.

Stir to combine and cook for an additional 5 minutes to meld flavors.

Fluff cooked rice with a fork and serve topped with the rice and beans mixture.

Garnish with chopped cilantro and sliced green onions.

Squeeze fresh lime juice over the dish before serving.

Allergens