This morning, I woke up wanting to be a vegetarian…
I’m not all that shocked really, as I tend to go through these phases every now and then. Sometimes it’s boycotting meat, maybe sugar, and then I go back to being normal again (whatever that is). I’ve learned to just give in to these cravings and I feel much better when I do. It’s my body’s way of balancing.
Currently, I’m into rice and beans.
Last week we spoke about budget meals, and this recipe is a continuation of that theme. Whether you make a big pot yourself or use canned as I’ve done here, incorporating beans into your diet is an excellent source of (inexpensive) plant-based protein. The best way to describe this dish is ‘black beans meets the islands.’ It was inspired by the lovely vegetarian creations over at Fare Isle.
To make this, I sauté red onion and bell pepper with a hint of cumin. I add the beans, and gently simmer with stock. It’s served on a bed of basmati rice and topped with juicy grape tomatoes and avocado. For extra flavor, I quickly marinate the tomatoes in olive oil, salt, and herbs while preparing the rest of the ingredients. The tomatoes create this incredible juice that adds just the right amount of acidity to this dish.
I finish with a drizzle of thick coconut cream for a little island flare. Pure heaven.
You know what else would make this nice and island-y? One of these… I can never say no to a margarita. This whole vegetarian thing is going to suit me quite well. It falls right in line with my current cravings and the topic of budget meals. Plus, if margaritas are vegetarian friendly I might need a few after all of this packing- oh the joys of moving!
And while we’re at it, happy Cinco de Mayo, friends!
- What’s the difference between coconut milk and coconut cream? Coconut milk is thin in consistency and is the base for most Asian-style curries. Coconut cream is a lot thicker and often used in desserts. Both versions are unsweetened. There is also ‘cream of coconut’ which is a sweetened version of coconut cream. I’m using regular coconut cream for this recipe for it’s thick, rich texture.
- 2x 14 oz. cans black beans, rinsed + drained
- 1 small red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- ½ tsp. cumin
- 2 cloves of garlic, minced
- 1 c. chicken or vegetable stock
- olive oil
- salt + pepper
- 1 pint mini grape tomatoes, sliced in half
- 1 tbsp. roughly chopped cilantro or parsley
- olive oil
- salt + pepper
- 2 c. basmati rice
- 1 can of coconut cream*
- Avocado, fresh cilantro and lime wedges
- Cook the rice according to the package instructions. Set aside.
- Gently warm the coconut cream until it becomes liquid. Transfer to a bowl; it will slightly thicken again as it sits.
- Add the sliced tomatoes and herbs to a large bowl. Drizzle with olive oil, salt and pepper. Toss gently to combine. Allow the tomatoes to marinate while you prepare the rest of the dish.
- In a large skillet, warm a splash of olive oil over moderate heat. Add the onion, peppers and cumin. Saute until soft and golden, about 10-15 minutes.
- Add the garlic and saute until fragrant, about 30 seconds.
- Add the beans.
- Add the stock and bring to a gentle simmer. Taste and season with extra salt and pepper as desired.
- To serve, portion the rice onto plates. Add the beans, and top with marinated tomatoes and any of their juices. Garnish with chunks of avocado, cilantro, and drizzle with coconut cream. Serve with fresh lime wedges.