Plat
Black Bean Bowl
40 minPour 4Nutri-Score A€
A
40 min
40 minBlack Bean Bowl
ce qu’il vous faut
Ingrédients
garlic pasteÉpicerie15 g
white onion (minced)Fruits et légumes1 morceau
celery stick (finely chopped)Fruits et légumes1 morceau
smoked paprikaÉpices2 g
cuminÉpices2 g
oregano (dried)Épices1 g
tomato pasteÉpicerie15 g- vegetable stockÉpicerie240 ml
- black beans (canned, drained)Épicerie480 g
- bay leavesÉpices2 morceaux
- fresh thyme (leaves picked)Fruits et légumes3 g
salt (to taste)Épices3 g
black pepper (to taste)Épices1 g- tomatoes (diced, for garnish)Fruits et légumes150 g
- fresh herbs (for garnish)Fruits et légumes10 g
- plantain (sliced and fried)Fruits et légumes1 morceau
yoghurt (for garnish)Produits laitiers120 g
lime (cut into wedges)Fruits et légumes1 morceau
rice (to serve)Céréales300 g- vegetable oil (for frying)Épicerie30 ml
par portion
Nutrition
379kcal
- Glucides
- 61 g
- Protéines
- 14 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
wooden spoon
pas à pas
Préparation
- Étape 1
Sauté the aromatics
- Heat the oil in a pan and fry the garlic paste, minced onion and celery until soft and browning.
- Étape 2
Toast the spices
- Add the smoked paprika, cumin, oregano and tomato paste and toast for a couple of minutes.
- Étape 3
Simmer the beans
- Add the black beans, vegetable stock, bay leaves, thyme, salt and pepper.
- Simmer to thicken and reduce, until the beans soften and the flavours develop.
- Étape 4
Cook the rice and fry the plantain
- Cook the rice according to the packet instructions.
- Fry the sliced plantain until golden.
- Étape 5
Serve
- Serve the beans with the rice, diced tomatoes, fresh herbs, fried plantain, yoghurt and lime.
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