VEGAN MEXICAN RICE & BEANS (ARROZ Y FRIJOLES)

  INGREDIENTS:

Black Beans:
2 cups black beans (dry, soaked overnight in 4 cups cold water)
or 2 cans drained organic black beans

8 cups water
1.5 onions, halved
4 cloves garlic, smashed
3 bay leaves
4 coriander stems/roots

1 brown onion, finely diced
salt to season

Rice:
1 can san marzano peeled tomatoes
500ml chik'n stock
1 tbsp cumin
2 cloves garlic

2 cups long grain white rice, washed until water is clean
1/2 cup frozen corn kernels
1/2 cup frozen baby peas
1/2 cup finely cubed carrot
1 bunch coriander leaves

INSTRUCTIONS:

1. Simmer Beans with aromatics for 60-70 mins
2. Fry off onions in salt for 5 mins
3. Add beans and some of the reserved liquid
4. Add SALT
5. Reduced down over 20 more minutes

1. Blend all sauce ingredients together
2. Brown rice in some vegetable oil for ~5 minutes until nutty
3. Add liquid (reserve a little) and give a stir
4. Once at the boil, reduce to simmer and add vegetables and coriander
5. Simmer on low for 15 minutes with lid on
6. Turn off heat once nearly all liquid absorbed, and take off stove
7. Rest for 5 mins, then stir and serve