• About
  • Contact Us
  • PR and Advertising
  • Privacy and Disclosures
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Ben and Me

  • Home
  • Homeschool
    • Notebooking Across the USA
    • Homeschool Curriculum
    • Delight-Directed Learning
    • Unit Studies
    • Reviews
      • Curriculum Reviews
      • Product Reviews
  • Parenting
    • ADHD
    • Heart Parenting — a 10-part series based on The Christian Parenting Handbook
  • Essential Oils
    • 10 Best Essential Oils for Everyday Use
    • Essential Oil Recipes
  • Faith
  • Travel
    • Field Trips
      • Kentucky
      • Indiana
      • Florida
      • Washington DC

Make Your Other Emails Jealous

Receive our newsletters and special promotions

You are here: Home / Recipes / Vegan Black Beans and Rice Recipe
I make commissions for purchases made through links in this post. For more information please see our disclosures page.

Vegan Black Beans and Rice Recipe

Please share!
Facebook
Twitter
Pinterest
I want to eat a vegan diet. I know that it would be good for my health to cut out meat and (especially) dairy. I have attempted it in the past with moderate success, but have found it too challenging to stick to every day for longer than a few months. 
 
However, I still enjoy having days or even weeks where we eat a primarily vegan diet. I figure even if I don’t eat that way all of the time, it certainly can’t hurt to try sometimes, right?
 
A huge staple in my diet (and the diets of most vegans I would assume) is the bean. Black, red, pinto, lima, garbanzo . . . I love them all. So, today, I thought I would share one of my most favorite (and simplest) recipes for vegan black beans. 
 
Vegan Black Beans and Rice Recipe
 
 

Vegan Black Beans and Rice

2 T coconut oil or butter
1 onion, diced 
1 bell pepper, diced
2 stalks celery, sliced
3 cloves garlic, crushed 
1 jalapeno, seeded, minced
2 T. ground cumin
1T. chili powder
2 tsp. real salt 
1/2 cup water
15 oz. can dice tomatoes
4-15 oz. cans black beans, undrained 
fresh cilantro
brown rice cooked according to package directions

Sauté onion, bell pepper, celery, garlic and jalapeno in oil/butter for a few minutes, until onion is translucent. Add the rest of the ingredients and simmer for about 30 minutes. Use an immersion blender in the pot, but be sure to only partially process the soup or mash some of the beans against the side of the pot with a spoon. 

Serve over brown rice. Garnish with cilantro.

Slow Cooker Variation

  • In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice and cilantro.
  • Cover; cook on High heat setting 6 to 8 hours.
  • Use an immersion blender in the pot, but be sure to only partially process the soup or mash some of the beans against the side of the pot with a spoon. 
  • Serve beans over cooked rice. Garnish with cilantro.

Do you have a favorite vegan recipe? I’d love to hear about it!

Please share!
Facebook
Twitter
Pinterest

Recipes4 Comments

« Schoolhouse Review: Apologia — Who Is My Neighbor?
5 Days of Back to Homeschool »

Welcome

Disclosure

Ben and Me is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This site contains links from a number of other affiliate programs as well. If you click on these links and make a purchase, I may receive a commission. This does not cost you any more, and it helps cover costs associated with running the website. I am very picky about the products I recommend and the companies I support. I never recommend a product I would not use myself.

Copyright © 2023 · Savory theme by Restored 316

Copyright © 2023 · Savory Theme on Genesis Framework · WordPress · Log in

×