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!
