My Spicy Black Beans & Rice
Another rainy day! Lots of them, lately! And nothing conjures up the desire for a bowl of spicy black beans and rice, with a side of garlic bread and a bottle of Miller Lite, like a nasty, chilly, rainy day and the desire to watch old black-and-white movies. Maybe I'll move the fire pit inside, since the embeded one in the family room is on the fritz. Then again I have the coutertop fire pits for a back-up plan, and after a steaming hot bowl of this dish, a good book, an easy chair, and a chenille throw might be a better option anyway. Cozy naps are good too, right?
Spicy Black Bean & Tomato Sauce
- 2 Tbsp coconut oil
- 1/2 yellow pepper, diced
- 1 small onion, diced
- 3 large cloves garlic, minced
- 2 tsp cumin seeds
- 2 tsp black Nigella seeds
- 1 cup vegetable broth
- 1 splash fresh organic orange juice
- 2 tsp maple syrup
- 2 tsp chili powder
- 2 tsp onion powder
- 1/2 tsp Himalayan pink salt, fine ground
- 1/4 tsp black pepper, fine ground
- 1 inch fresh ginger, grated
- 2 Tbsp My Plant-Based Protein Powder, or use any flour for thickening
- 1 can regular diced tomatoes
- 1 can diced tomatoes, with green chilies
- 1 can black beans, rinsed and drained
- 4 ounces vegan pepperjack cheese
- 1 handful fresh parsley
- 1 handful fresh basil
- 1 whole lime, divided slices
White Rice, cooked as directed
Optional – top plated dish with:
Directions
- Saute cumin, NIgella, and mustard seeds in coconut oil just until they start to pop open, then add peppers, onions and garlic and cook until tender.
- Stir in vegetable broth, orange juice and maple syrup and stir to blend.
- Add the spices and protein powder and blend well.
- Add the tomatoes and black beans and heat until hot.
- Add the vegan cheese and cook until cheese is melted.
- Serve over steaming hot rice.
- Top with additional cheese and fresh herbs, if desired.
Note: Add additional vegetable broth if you prefer soup instead.
Nibble on This! 