Go Back
Print

Zesty & fresh, perfect for lunch or a starter. Serves 2, easily scaled up
Servings 0

Ingredients

  • 1 spring onion thinly sliced
  • 1 garlic clove thinly sliced
  • 1 tsp cumin seeds
  • Pinch dried chilli flakes
  • 400 g tin black beans drained & rinsed
  • 200 ml vegetable stock
  • 140 g brown rice
  • Small handful fresh coriander finely chopped
  • 1 lime
  • ½ red pepper thinly sliced
  • 2 vine tomatoes diced
  • ½ tin sweetcorn drained and rinsed
  • ½ avocado chopped
  • Salt and freshly ground pepper

Instructions

  • Heat a dash of olive oil in a saucepan over a medium heat. Add spring onion, garlic & spices and cook 1-2 mins. Add beans, stock and bring to the boil. Reduce heat simmer for 25 mins stirring occasionally.
  • Cook rice then stir in coriander and the juice of ½ the lime and season.
  • Serve beans on top of rice with the pepper, tomatoes and sweetcorn with avocado and a lime wedge on the side.