vegan - Mexican Rice `n' Beans

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Mexican Rice `n' Beans

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Serving size: 2 or 3.

 

1 16-ounce can black beans, drained

1 large onion, chopped, or as desired

2 large cloves garlic, sliced

4 tablespoons margarine

1 tablespoon whole-wheat flour

2 teaspoons ground cumin or to taste

1 teaspoon chili powder or to taste

1 & 1/4 cups vegetable stock or stock of choice

1/2 cup long-grain rice, uncooked

1 cup water

Hot pepper sauce for serving (optional)

 

 

1) In a saucepan, mix the beans with the onion and garlic.

2) Using a fork, mix the margarine, flour and spices to a paste in a

bowl.

3) Pour the vegetable stock over the beans mixture, add the spice

paste, and heat over low heat, stirring, until smoothly blended.

4) Simmer, uncovered and stirring from time to time, until the sauce

thickens like gravy (about 30 minutes).

5) In the meantime, bring the 1 cup water to a boil in a saucepan and

then add the rice. Turn the heat to low and cook the rice partially

covered until the rice is soft and tender and all water has been

absorbed.

6) Arrange the hot cooked rice around the edge of a shallow serving

dish, and pour the beans into the center.