Caribbean Black Beans And Rice With Smoky Tempeh Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring black beans, brown rice, and smoky tempeh, simmered with aromatic spices for a satisfying meal.

Ingredients

• - Schwartz Oregano
• 430G Gran Luchito Cantina Black Beans
• - Biona Organic Risotto Brown Rice
• 1 Kg Yellow/White Onion 1kg
• - Mantova Extra Virgin Olive Oil Spray
• - Mate Organic Extra Virgin Olive Oil Blend
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• - Schwartz Garlic Salt
• 5 l White Wine Vinegar - 5Lt - Marco Alimentari

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and sauté until softened, about 5 minutes.
2. 2. Add 1 teaspoon of oregano, 2 teaspoons of garlic salt, 1/2 teaspoon of pepper, and 1 bay leaf to the pot. Stir to combine and cook for 1 minute to release the aromas.
3. 3. Add 1 pound of black beans and enough water to cover the beans by about 2 inches. Bring the mixture to a boil.
4. 4. Reduce the heat to low, cover, and simmer for about 2.5 to 3 hours, stirring occasionally, until the beans are tender. Add more water if needed to keep the beans submerged.
5. 5. While the beans are cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add 200 g of diced smoky tempeh and cook until browned and slightly crispy, about 5-7 minutes. Set aside.
6. 6. Once the beans are tender, stir in 1 cup of brown rice and 2 tablespoons of white wine vinegar. Cook for an additional 30-40 minutes, or until the rice is fully cooked and the liquid is absorbed.
7. 7. Remove the bay leaf, stir in the cooked smoky tempeh, and adjust seasoning to taste. Serve warm.