An easy staple, everyday type meal packed with protein and fiber especially on the days when you don’t feel like cooking much is organic maple black beans with brown Jasmine rice. We have some ying/yang action going on here.
This dish is easy to make and you can add extras on top like roasted squash, green beans, chard, or collard greens. You name it! I added chopped yellow tomato with avocado and some pea shoots with red chili flakes for some heat baby!
Here’s how I usually cook my black beans.
- Start with a 15oz can of organic black beans.
- In a small pot on medium heat, heat one tbsp of olive oil and sauté two chopped cloves of garlic with a 1/4 chopped small onion until they are soft.
- Throw in the black beans and a little salt to taste.
- Add in 1 tbsp organic maple syrup to add a hint of sweet to the beans and cook everything together for about two minutes. To add some smoky flavor, add a few shakes of paprika.
Here’s how I usually cook my rice, or sometimes I’ll get pre-cooked rice at the Whole Foods hot food bar.
When I make my rice, I add in a little quinoa to add some fun texture and more protein. I like Jasmine brown rice more than regular short grain brown rice because Jasmine is a longer grain and it’s texture is less chewy than it’s shorter grain cousin.
Besides black beans, you can make this dish using pinto beans, adzuki beans, black eyed peas, or any one of your favorite legumes.
What is your favorite bean?