- 1 medium onion
- 1 cup uncooked wholegrain brown rice
- 1 tin Black beans
- 1 medium to large pot
- 1 nonstick pan (may work with the normal variety, I haven’t tried)
- optional: 1/4 teaspoon of iodised table salt
prep time:30-50 minutes depending on the kind of rice
- Prepare rice according to instructions on package.
- When rice has roughly 10 minutes left before it’s ready cut up the onion and place in pan with no oil under medium heat, stir often.
- Once onion is soft drain and rinse black beans and add to onions in pan along with roughly half the bean tin of fresh water, stir and mix with onion.
- Once rice is ready add to pan, you want to keep the meal nice and moist so consider adding more water and stir regularly. Once the rice, onion, and beans have been well mixed this dish is ready to serve!
Makes: 6 servings
This is a modified version of a dish my granny taught me a while ago which she learned in Costa Rica, this has to be one of the best student meals in existence because it is extremely cheap, very simple, and delicious once you get the hang of it. Also because you can make this without any oil this is a very low fat meal, full of complex carbohydrates and the bean/rice combination makes it a complete protein!