Zesty Vegan Black Beans and Rice is a versatile, easy recipe that's bursting with flavor. It can be a meal on its own the base for so many amazing dishes!
Servings 4servings
Author Becky Striepe
Ingredients
1tablespoonolive oil
1cupchopped sweet onion
1bell peppersliced into thin strips
2clovesminced garlic
115 ounce canblack beansdrained and rinsed
1cupbeerI'd recommend a vegan lager. If you don't do beer, you can use water instead.
Heat the oil in a small saucepan on medium-high heat. Cook the onion, bell pepper, and garlic, stirring, until the onion turns translucent. About 5 minutes.
Add the rest of the beans and rice ingredients, except for the rice and lime. Bring to a boil, then simmer on low for 15-20 minutes. Use a slotted spoon to transfer the cooked beans to a large mixing bowl.
Toss the cooked beans with the rice, and serve with a big lime wedge in each bowl.
Notes
For rice cooking directions, see the How to Cook the Rice section above. There are directions for stovetop, rice cooker, and Instant Pot/pressure cooker.
The beans and rice will keep for around 4-5 days in the fridge.