Wednesday, February 11, 2015

Vegan Black Beans and Rice

As a vegan I get a lot of questions about my protein. How do you get protein if you don't eat meat, dairy, or eggs? The thing is though, yes, meat and eggs by themselves are complete proteins, meaning they have the nine amino acids our bodies can't produce on their own, but meat and eggs aren't the only way to get complete proteins. We don't need every essential amino acid in every bite of food. Even though beans and rice by themselves are not complete proteins, when paired together they have all the nine amino acids our bodies need. Which is great, because they make a delicious pair!

Vegan Black Beans and Rice
Vegan, gluten-free, soy-free, refined sugar-free
Makes 4 servings


1 cup rice (brown, white, up to you)
1 tablespoon olive oil
1 onion chopped 
1 bell pepper, cut into 1/4-inch pieces
2 cloves garlic, minced
salt and black pepper, to taste
1 teaspoon ground cumin
2 15.5-ounce cans black beans (rinsed)
1 teaspoon dried oregano
1 tablespoon red wine vinegar
avocado, sliced
tomatoes, chopped


Cook the rice according to the package directions.

Meanwhile, heat the oil in a saucepan over medium-high heat. Add onion, bell pepper, garlic, 1 teaspoon salt, and 1/4 tsp pepper (or to taste) and cook, stirring occasionally, until the onion and pepper has softened. About 5-7 minutes. Stir in cumin for another minute.

Add the beans, oregano, and 1 cup of water. Cover and simmer for 10 minutes.

Take off the heat and add the vinegar. Smash some of the beans with the back of a fork to thicken.

Serve over rice with avocado and  fresh tomatoes.


Post a Comment