This dish is one of James’ go-to recipes when he is cooking supper – along with dhal. He’s gotten really good at them over the last couple of months and so naturally, I wanted to steal his recipe and put it up on the blog (haha…) Last night I went ahead and made one of his signature dishes, and I did ask him to tell me the directions so as to make it as authentic as possible. The result was pretty tasty, if I do say so myself, and it did get his seal of approval.
- 1 cup of dried black beans soaked overnight
- 4 + cups of water
- 1 cup of brown rice
- 2 cups of water
- 2 tbsp cooking oil
- 2 large cloves of garlic (these cloves were exceptionally huge, so I would recommend upping the garlic to 3 – 4 cloves of regular garlic)
- 1 medium yellow onion
- 4 – 5 large brown mushrooms
- 2 large tomatoes
- 1/2 cup frozen corn
- 1 tsp cumin
- 1/2 tsp chili flakes *optional, or could use jalapeno pepper instead
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1 tsp salt
- 2 cups of spinach
- 1 avocado
- Daiya cheddar shreds
- Lime *I didn’t have any, but it would’ve been a welcome additional to brighten up the dish
- Soak the black beans overnight or for 8 hours.
- Strain and rinse the beans and dump them into a medium-sized sauce pan with about 4 cups of water or more. There should be about 2 inches of water overtop of the beans.
- Bring to a boil and then cover and reduce heat to medium-low for about 20 mins or until the beans are tender.
- Combine rice and water to another pot and bring to a boil. Reduce heat and cover for 20 mins or until the rice is cooked.
- While the beans and the rice are cooking, mince the garlic, dice the onion and slice the mushrooms
- Heat oil in a medium-large sauce pan over medium heat. *I waited until the beans were cooked and used the same pan.
- Add the garlic and onion and let cook covered for 5 mins until the onion is translucent.
- Add the mushrooms to the pan, and cook them covered for an additional 5 – 7 mins, or until the mushrooms start to sweat. Add a sprinkle of salt to taste.
- While the mushrooms are cooking, dice the tomatoes and add them to the pot.
- Create your spice blend in a small bowl and then add to the pot, making sure to mix well to distribute evenly.
- Add in cooked black beans.
- Cover and cook for an additional 10 minutes, stirring occasionally to break down the tomatoes and the beans a bit. It should look a bit like a sauce at this point.
- Add in frozen corn and let simmer for another 5 minutes.
- Serve over a bed of brown rice, and a handful of spinach.
- Garnish with fresh avocado, Daiya shreds, cilantro, and a wedge of lime and enjoy!