Spicy Black Beans With Creole-Style Chunky Rice

2.8 (2 reviews)
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For the Spicy Black Beans:
3/4 lb. dried black beans
4 cups water
2 Tbsp. vegetable oil
1-1/4 cups chopped onions
2 cloves garlic, minced
2 bay leaves
1 vegetable bouillon cube
1/2 tsp. dried oregano
1/2 tsp. hot sauce (or to taste)
1 Tbsp. sugar

For the Creole-Style Chunky Rice:
1-1/3 cups brown rice
1-1/2 tsp. Creole seasoning
2 tsp. vegetable oil
1 cup diced onions
1 cup finely chopped celery
1 cup finely chopped carrots
3/4 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 cloves garlic, minced
2 Tbsp. chopped fresh parsley

For the Spicy Black Beans:
• Sort and wash the beans. Pour the beans and 2 cups of water into a medium saucepan and bring to a boil. Cover, remove from heat, and let stand for 1 hour. Drain the beans and set aside.
• Heat the oil in a large saucepan over medium-high heat until hot. Sautè the onions and garlic until the onions are tender, about 5 minutes.
• Add the beans, remaining water, bay leaves, bouillon cube, oregano, hot sauce, and sugar. Bring to a boil, cover, reduce the heat, and simmer for 2 hours, or until the beans are tender.
• Remove and discard the bay leaves. Serve the beans over Creole-Style Chunky Rice.

For the Creole-Style Chunky Rice:
• Cook the rice according to package directions, adding the Creole seasoning.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the onions, celery, carrots, peppers, and garlic and sautè until tender, about 6 to 8 minutes.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind