Rice and Beans

Rice and beans is a standard. Easy, healthy, not too time-consuming. This particular recipe is a modified version of a recipe in the book "Vegan Yum Yum" by Lauren Ulm. It took me about 15 minutes to cook the bean mixture; if you need to cook the rice too that takes about 40 minutes so plan accordingly (i.e., start the bean mixture after the rice has been in for 25 min). It gave me 3 pretty good servings.

1 cup brown basmati rice

2 cups water

1 Tbs olive oil

1/2 tsp ground cumin

1/2 tsp coriander

1/2 tsp crushed red pepper

1/2 tsp oregano

1/2 tsp mustard seeds

1 can black beans, drained and rinsed

4 Tbs soy sauce

2 Tbs water or vegetable broth

1 red bell pepper, diced

2 medium carrots, shredded

1/2 cup frozen edamame (not in pods) or green peas

1/2 cup frozen corn

1. Cook rice (combine rice and water in a pot, cover, bring to a boil, then turn to lowest setting and simmer for 40 min).

2. Heat olive oil in a large skillet. Add spices and saute for a minute. Add beans, soy sauce, water or vegetable broth, and red pepper and bring to a low simmer.

3. Add edamame, carrots, and corn. Simmer until cooked (about 4 min).

4. Serve bean mixture over rice.