Sweet Potato Black Bean One-Pot Rice
- 32 min
- β β¬2.03
- 2 servings
- Easy
bell pepper, black beans, and rice: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- celery
Equipment
- stove
Prepare
Tip black beans into a sieve
Tip black beans into a sieve, rinse under cold tap water and let drain; Peel sweet potatoes and onion; remove the stem and seeds from bell pepper Cut the sweet potato and pepper into 1 cm cubes and finely dice the onion.
Cook
Heat rapeseed oil in a large
Heat rapeseed oil in a large, deep frying pan over medium heat for 1 minute. Add the onion, pepper and sweet potato; cook for 6β8 minutes, stirring every minute, until the onion softens.
The sweet potato will finish cooking with the rice
The sweet potato will finish cooking with the rice. Add the uncooked rice, drained black beans, canned peeled tomatoes, vegan vegetable stock powder and the full listed amount of tap water to the vegetables.
Add the uncooked rice
Break up any whole tomatoes with a wooden spoon and stir everything together; Bring to a steady bubble, then turn the heat to low and put on a lid Simmer gently for 16β18 minutes.
Bring to a steady bubble
Briefly stirring along the bottom every 5 minutes to prevent sticking. Carefully taste a grain of rice and test a sweet-potato cube with a fork: the rice should have no hard centre and the cube should split easily.
Finish
If either is still firm
If either is still firm, add a small splash of extra tap water and simmer, covered, for another 3β5 minutes. Turn off the heat, leave covered for 5 minutes, then spoon into bowls.
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