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Quick Gluten-Free Black Bean Bowl with Citrus Rice

Did you know that the time required to cook black beans is a sign of how old they are? Believe me, I’ve had that watched-pot problem in the past, but not with organic Eden black beans. They’re a glossy blue-black color that even looks nutritious, and of course, they contain the same flavonoid antioxidants as berries--and they’re higher in anthocyanin antioxidants.

 

Did I mention they taste fabulous? Keep them on hand, and you’ll find plenty of uses for them, including my Quick Black Bean Bowl with Citrus Rice below. The secret to this recipe is simplicity. I don’t even cut up the garlic or onion, and I discard them after the beans are cooked.

The Best Black Beans You’ll Ever Cook

 

  • 16 oz of dried black beans--Eden is best--soaked at least three hours, rinsed, and drained
  • 8 cups filtered water
  • 4 whole garlic cloves, peeled, not chopped
  • 1 whole yellow onion, peeled
  • 1 tsp Himalayan pink salt
  • 1 tsp ground cumin

 

  1. Cover beans with water in large pot. (Love my Instant Pot but not for this. I want to control how cooked the beans are.)
  2. Add garlic cloves, onion, salt, and cumin. Bring water to a boil. Then, reduce heat to a simmer, stirring occasionally for 1 hour. Test to see if they are done. If so, remove onion and garlic, drain and reserve cooking  liquid for soup stock or to cook vegetables. Makes 6 cups.

Fresh-Black-Beans-For-Citrus-Bowl (1)

Looking for more Simple Gluten-Free Recipes? Check Out More Tasty Treats Below!

 

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For more recipes that are gluten-free, or are safe for other lifestyles and dietary restrictions, feel free to contact with questions via our Contact Us Page or in the comments section. 

 

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If you would like to share any thoughts of unique ways to try this recipe, ask any questions, or provide us with feedback, we encourage you to comment and share below!  If you have any plant-based recipes you would like to share with the Assuaged community, please visit our ➡️Share a Recipe⬅️ page to get started. 

VQuick Black Bean Bowl with Citrus Rice

Quick Black Bean Bowl with Citrus Rice

Yield: 2
Author:
prep time: 10 M cook time: 10 M total time: 20 M

ingredients:

  • 1 15-oz.can black beans, rinsed and drained (or fresh beans from recipe above)
  • 1 tsp cumincumin
  • 1 tsp garlic powder
  • 1/2 cup salsa
  • 1/4 cup red bell or sweet mini-peppers, cut in bite-size pieces
  • 2 cups frozen, pre-cooked brown rice (I used 365 brand)
  • 1/2 of a lime
  • 1/2 of a lemon
  • 1 1/2 cups prepared coleslaw mix
  • 1 avocado, sliced

instructions:

How to cook Quick Black Bean Bowl with Citrus Rice

  1. Heat beans; stir in cumin and garlic powder. Mix well and add salsa.
  2. In a small pot, heat frozen rice with two tablespoons of water. Remove from heat. Squeeze lime and lemon and add juice to the rice.
  3. In a bowl, arrange beans, citrus rice, and coleslaw mix. Top with sweet peppers and avocado slices. Top with additional lime juice if desired.
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Bonnie Hearn Hill

Bonnie Hearn Hill is the author of more than a dozen novels. She has also written award-winning short stories and essays. Her most recent suspense novel, The River Below, was called “a poignant stand-alone...” and “...an emotionally involving novel,” by Publishers Weekly.

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