Enjoy this plant protein rich beans & rice recipe for your next meatless Monday dinner!

If you’re looking for more easy and delicious plant based meals, you have to check out my simple yet flavorful beans & rice recipe

The star are the beans that are stewed with prebiotic rich garlic & onions along with fresh spices.

I like to top it with lime, cilantro and peptic seeds for crunch.

Beans and rice 🍚 are the perfect pair, not only because they taste delish together but they also complete each other😍, amino acid wise🙃

These two are incomplete proteins on their own but together⛓️ provide all 9 essential amino acids. 👏👏

Legumes are loaded with fiber🌱plant protein, iron and additional micronutrients, making them super nutrient dense. ✨

Getting plenty of plant 🌱 based foods into the diet is crucial for a healthy gut microbiome 💯. I review this along with other ways to optimize gut health with clients who are looking to improve their digestive health, reduce inflammation and feel their best 🤩

Here’s what you’ll need:

• 3 (15 ounce) cans of organic black beans, drained and rinsed well
• 2 cups water
• 2 bay leaves
• 3 tsp salt
• 1-2 tsp cumin or cumin threads
• 1 tsp oregano
• 1 vegetable boullion cube
• 2 tablespoons red wine vinegar
• 1 onion, peeled and chopped
• 6 garlic cloves, peeled and minced
• 6-7 mini bells or 1 bell pepper chopped
• pepper to taste
• 2 cups cooked brown rice
• Garnish: fresh cilantro, lime, pepitas, cheese

1. In a large dutch oven or instapot, sautee onions and garlic until softened. Add bell peppers and spices then cook for 5-6 minutes.
2. Add beans, water, and boullion cube. Cover and let simmer for at least an hour if using dutch oven or set instapot to beans (20 minutes). Add vinegar and and let simmer for another 20 minutes.
3. Serve by starting with a base of brown rice, add stewed black beans and top with desired garnish. Enjoy!