Rice and Beans Recipe | Healthy & Easy One-Pot Meal!

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 vegetable oil over medium heat until shimmering.

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

Stir in cayenne pepper, salt, seasoning cube, curry powder, thyme, and ginger powder, cooking for another minute until fragrant.

Add diced tomatoes and scotch bonnet pepper, cooking 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 celery, spring onions, and cilantro.

Squeeze fresh lime juice over the dish before serving.

Equipment Needed

Dietary

Allergens