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WEST AFRICAN INSPIRED FOOD & PHOTOGRAPHY

Rice and Black beans Skillet

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Rice and beans

Rice and Black Beans

This rice and black beans dish is simple, flavorful and ready in as little as 20 minutes. If you are like me and always have cooked beans in the freezer and sometimes left over cooked rice, dinner will always be a breeze. There is always premeasure frozen beans in the freezer, ALWAYS. You can definitely use canned beans but it is much more affordable and better to cook your own. You control the salt and I honestly think it taste a lot better than canned beans.

Canned beans will work just fine with this recipe, I recommend you get them with a little salt.

Rice and beans

This is really the meal for a busy mom or dad, or career woman who enjoys some good home cooking , but doesn’t want to spend too much time in the kitchen. The perfect meal prep option for that gym fanatic. Complete protein in one plate. I’m saying no to food waste here. Use that left over rice. Here I’m using basmati rice but you can definitely use brown rice.

rice and beans

Dishes like this should make everyone want to cook something at home . Even that person who never cooks will be drawn by the ease and how quick this dish comes together.

Rice and black beans

 

Cooking doesn’t have to be complicated. Keep it simple, delicious and hearty. Like this  rice and black beans skillet. Share, rate and tag me on Instagram if you recreate any of my recipes. I love hearing how and whether you enjoy it as much as my we do.

 

rice and beans

Rice and Black beans Skillet

One pot easy skillet rice and beans. Ready in under 30 minutes, satifying, hearty and stickly vegan
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Cameroon, West African
Servings -4 people

Ingredients
  

  • 3 cups pre cooked black beans (salted)
  • 1 cup cooked long grained basmati rice..salted (Can substitute for brown rice)
  • 1 Shallot Minced (About 1/2 cup)
  • 1 Tbsp crushed garlic
  • 1/2 Tbsp crushed ginger
  • 1/2 cup chopped spring onions
  • 2 Tbsp canola oil
  • 1 tsp white pepper
  • salt to taste
  • 1 Cup Whole cherry tomatoes

Instructions
 

  • Heat oil over medium heat in a skillet. Add in shallots and cherry tomatoes. Sautee until shallots just start to brown. Some of the tomatoes will pop open at this point. About 3-5 minutes
  • Add in cooked black beans, garlic and ginger, stir well and cook for about 7-10 minutes. Add a little water if getting too dry. Season to taste with salt and white pepper.
  • Finally add cooked rice and chopped scallions. Mix well and cook for about 5 more minutes. Adjust seasoning if necessary. Enjoy