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Rice with beans and vegetables

Rice with Beans and Vegetables

Want to shake up your meals? Try a new combo! Rice and beans — how about it? Rice with beans makes a great lunch. This simple dish loads you up with carbs and protein to keep you going all day.

Foster

Recipe author

Composition / ingredients

Servings:

Rice

300

Beans (black beans; red beans work fine for a first try)

500

Olive oil (or vegetable oil)

Salt

Peppercorn medley

Dried oregano

Ground meat (pork or pork-beef blend)

380

Bell pepper

Onion

Garlic

Bay leaf

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 7 g

Fats 24 % 8 g

Carbohydrates 56 % 19 g

189 kcal

GI: 53 / 47 / 0

Cooking method

Step 1:

Gather your ingredients.
Step 2:

Soak the beans overnight ahead of time (or at least 8 hours before you start cooking).
Step 3:

Drain the beans, cover them with fresh water, add salt, and set them to simmer. The salt keeps the beans from cooking down into mush.
Step 4:

Peel the garlic and chop it coarsely.
Step 5:

Peel the onion and slice it into half-moons.
Step 6:

Heat the oil in a large pot.
Step 7:

Add the garlic and onion to the oil and stir. Season with salt and the peppercorn medley, freshly ground in a mortar.
Step 8:

Coarsely chop the bell pepper and add it to the onion in the pot.
Step 9:

Add the oregano.
Step 10:

Stir and sauté.
Step 11:

Once the vegetables have softened, add the ground meat. Cook, stirring now and then.
Step 12:

Rinse the rice and add it to the pot.
Step 13:

Stir and let the rice soak up the flavors of everything else in the pot.
Step 14:

Pour the beans, along with their cooking liquid, into the pot with the vegetables, meat, and rice.
Step 15:

Stir, cover, and simmer over the lowest heat.
Step 16:

It's done once nearly all the liquid has cooked off and been absorbed.