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Our Smoky-Spicy Take on Classic Beans and Rice

Chipotles in adobo give these black beans a little extra something

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Name a more iconic duo than beans and rice. Practically the original plant-based diet staples, these two go back a long, long way. And there’s something to be said for a building-block meal that has kept millions of people around the world nourished for hundreds of years.

We’re not here to reinvent something as basic and essential as beans and rice, just to share our own take on the classic – one that involves self-soaking our dried beans overnight (you could use canned, but it won’t be quite as good) and brings a little bit of smoky and spicy flavor to the bowl with the addition of chipotles in adobo sauce.

Once you’ve mastered this, you can modify and reuse it in myriad ways. Eat straight from the bowl, wrap into a burrito, add to a melty casserole, or mix into soup. Feel free to add fresh cilantro, a squeeze of lime juice, slice of avocado, or any other finishing touches you like.

 


More Related Recipes to Try Next:
Harvest Apple Salad with Yellow Indian Woman Beans
Smoky Chipotle–Kidney Bean Chili
Mixed Bean Curry


Smoky-Spicy Beans and Rice

Servings
1

Ingredients

  • 3/4 Cup dried black beans
  • 4 tsp. garlic-flavored olive oil, divided
  • 1 medium onion, diced (1 ½ cups)
  • 2 chipotle chiles in adobo sauce, seeded and minced (1 Tbs.)
  • 2/3 cup long-grain white rice, rinsed and drained

Preparation

Soak black beans in medium bowl of cold water overnight. Drain.

Heat 2 tsp. garlic oil in medium saucepan over medium heat. Add onion, and sauté 2 to 3 minutes, or until softened. Stir in chipotle chiles and cook 30 seconds, or until fragrant. Add beans and 2 cups water, and bring to boil. Reduce heat to medium-low, and simmer, partially covered, 35 to 45 minutes, adding more water if necessary to keep beans covered.

When beans are tender, drain cooking liquid into measuring cup. (You should have about 1 cup.) Add water to bring total liquid volume to 1 1⁄3  cups. Stir remaining 2 tsp. garlic oil into beans, and season with ½ tsp. salt or to taste. Cover and keep warm.

Combine rice with liquid from measuring cup and ¼ tsp. salt in small saucepan. Bring to boil over medium heat. Stir once, reduce heat to low, cover tightly, and cook 18 minutes. Turn off heat and let stand 5 minutes.

To serve, spoon ½ cup rice into each of 4 bowls and top each with ½ cup black beans.

Nutrition Information

  • Serving Size serves 4
  • Calories 305
  • Carbohydrate Content 53 g
  • Cholesterol Content 0 mg
  • Fat Content 6 g
  • Fiber Content 9 g
  • Protein Content 11 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 403 mg
  • Sugar Content 3 g