Mexican Black Beans with Rice and Cilantro Crema
#main
#mexican
#black
#beans
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- Sofrito 3 cup
- black beans 1
- A
- cilantro leaves and tender stems 1 ½ cup
- medium lime 1
- Kosher
- Cooked White or Brown Rice (Stovetop) 3-3.5 cup
- Cilantro Crema 8 tbsp
- Quick Pickled Shallots 4 forkful
- Smoky Pepitas 4 tbsp
📝
You’ll use roughly ⅔ of the Mexican Black Beans here and save the rest for the tacos. Not a fan of cilantro? Use flat-leaf parsley or omit it. Storage: Store all components separately in the fridge. The beans will stay good for 4 to 5 days. Reheat the beans in the microwave or on the stove with a splash of water as needed. Reheat the rice as listed. Assemble as listed in the last step. Nutrition boost: For more veggies, add on halved cherry tomatoes, pico de gallo, sliced jicama, and/or chopped red bell pepper.
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1For the mexican black beans: Sofrito , black beans , A couple glugs of extra virgin olive oil, cilantro leaves and tender stems , medium lime , Kosher salt and freshly cracked black pepper, Cooked White or Brown Rice (Stovetop) , Cilantro Crema , Quick Pickled Shallots , Smoky Pepitas .
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2Take the Sofrito out of the fridge.
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3Drain and rinse 1 can of beans, but don’t drain the other 2 can.
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4Heat a Dutch oven or large, deep sauté pan over medium-high heat with a touch of olive oil. Once warm, add the Sofrito and cook until warmed through, about 3 to 4 minutes, stirring occasionally.
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5Pour in the 3 can of black beans including the liquid from 2 can and stir to combine. Bring to a simmer, and simmer for 15-20 minutes until thickened and saucy, stirring occasionally. If it gets too thick, add a splash of vegetable broth if you have it, or water. While the beans cook, prepare your side salad (if you’re making one) and prep the other ingredients. Cilantro: Chop. Rice: Add the Cooked White or Brown Rice to a microwave-safe bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through. (The ice keeps the rice tender.)
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6Off the heat, stir in 2 tbsp of extra virgin olive oil, a few squeezes of lime juice (1-2 tsp), and the chopped cilantro. Taste, and add salt and pepper or more lime juice as needed.
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7Set aside 2 cup Mexican Black Beans ( timer of the batch) for the tacos. Refrigerate in an airtight container for 4 to 5 days.
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8Divide the warm rice and Mexican Black Beans across bowls. Top each with timer tablespoons Cilantro Crema, some Quick Pickled Shallots, and a few sprinkles of Smoky Pepitas. Serve with your side salad, if you made one.