May 28, 2017

Black beans and vegetables rice

Blackbeans & vegetables rice

School year is slowly coming to a close and as we near it somehow it increasingly get busier - class trips, holiday planning, activities for kids and summer planning. While it is exciting, it is a little nerve-wrecking too.

The local YMCA here has a bunch of kids camps that are fun but fill up quickly. Last year, I was on time and managed to sign up Lil A. This year, I didn't have the summer plans ready in February when the camps opened. By the time I went to register, the classes were full. I managed to find other camps.

But am curious, how do your kids spend summer holidays?

On the other hand, summer means lot of outdoor fun and grilling.

As the grilling season begins, I am always looking for sides to go with the entree - tandoori chicken, grilled veggies, kabobs, etc. Watermelon salad is a favorite. And I think I may have found a new favorite.

This black beans and vegetables rice will go with everything. I made it quickly over a weeknight dinner with some friends and served it with some chicken curry and a lettuce and cucumber salad. I used snow peas, cherry tomatoes and green beans, but you could put virtually anything. The flavor of the rice comes from the fresh vegetables, garlic and fresh herbs. I used cilantro and parsley but I could see dill and mint adding a bunch of flavors too.

(serves 4)
21/2 cups white basmati rice
1 can black beans, rinsed
1 medium onion - sliced
4-6 cloves garlic- sliced thinly
1/4 cup snow peas -chopped
1/4 cup cherry tomatoes - chopped
1/4 green beans - chopped
2 bay leaves
3 cardamoms
1 stick cinnamon
handful of cilantro - chopped
handful of parsley - chopped
1/2 tspoon - cumin seed powder
1/4 spoon black pepper powder - fresh crushed
salt to taste
2 tbspoon oil
41/2 cups water

Blackbeans & vegetables rice
Heat oil in a thick bottomed pan and temper it with bay leaves, cardamom and cinnamon. Add the garlic and saute for a couple of minutes. Then add the sliced onions and saute for another 3-4 minutes till the onion starts to turn brown. Then add the snow peas and beans and cook for another couple of minutes.

Add the black beans. Add the cumin seed powder, and black pepper powder and cook for a couple of minutes with the lid closed on medium heat.

Then add the rice and half of the herbs. Add salt and cook for a couple of minutes for it to all mix together.

Then add the water and cook closed for 15 minutes. Check if the water is all gone and rice is cooked. If not, cook for another 2-3 minutes.

Add the rest of the herbs, let it rest for 5 minutes and serve.


  1. Healthy and Tasty one pot meal

    1. It is, I have served this with raita, papad and pickle too.


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