Smoky Mexican Black Bean Bowl with Green Rice

February 08, 2017

Ingredients

  • 1 tablespoon olive oil
  • 1 leek, pale section finely sliced
  • 1 tablespoon tomato paste (concentrated puree)
  • 2 teaspoons smoked hot paprika
  • 1 garlic clove, crushed
  • 200 g (7 oz) tinned diced tomatoes
  • 400 g (14 oz) tin black beans, drained and rinsed
  • 20 g (¾ oz) butter
  • 4 large free-range eggs
  • coriander (cilantro) leaves
  • shredded spring onion
For the Green Rice
  • 500 ml (17 fl oz/2 cups) vegetable or chicken stock
  • 1 tablespoon pickled jalapeno slices
  • 25 g (1 oz / ½ cup) chopped coriander (cilantro) stems and leaves
  • 2 teaspoons olive oil
  • 150 g (5. Oz / ¾ cup) brown wholegrain basmati rice
  • 2 cloves garlic, crushed

Instructions

Make the Green Rice

Warm the stock and jalapenos in a small saucepan over low heat for 5 minutes. Stir in the coriander, set aside to cool slightly, then, using a hand-held blender, puree the stock mixture until smooth. Strain into a jug, using a spatula to press some of the green pulp through the strainer. Discard the remaining pulp.

Heat the oil in a medium-sized heavy-based saucepan over medium heat and cook the rice and garlic, stirring for 1 minute or until fragrant. Add 330 ml (11 fl oz/1 1/3 cups) of the jalapeno stock, bring to the boil, reduce the heat to low and then cook, covered for 25–30 minutes or until the stock has been absorbed and the rice is tender. Remove from the heat and stand for 10 minutes, covered.

Make the Beans

Heat the oil in a large non-stick frying pan over medium–low heat. Add the leek and cook, stirring occasionally, for 8–10 minutes until tender. Add the tomato paste, paprika and garlic, increase the heat to medium and cook, stirring, for about 1 minute or until fragrant. Stir in the tinned tomato, beans and ½ cup (125 ml) water, bring to the boil, reduce the heat and simmer for 10–15 minutes or until thickened. Remove from the heat and cover to keep warm.

Make the Eggs

While the rice is resting, heat the butter in a large heavy-based frying pan over medium heat. Whisk the eggs in a bowl with 60 ml (2 fl oz/¼ cup) water and a pinch of salt, making sure the salt has a chance to dissolve. When the butter is foaming, add the egg mixture to the pan. Gently move the egg around the pan with a spatula until scrambled to your liking. When the egg is almost set, remove from the heat.

Serve the rice into bowls and top with the smoky beans and scrambled egg. Finish with coriander and spring onion.

About this recipe

“These hot, smoky beans are the ultimate in hearty and warming breakfasts, especially when paired with creamy scrambled eggs and the spicy, moreish green rice.” – Caroline Griffiths

Recipe ©Breakfast Bowls by Caroline Griffiths, Smith Street Books, 2017.  Photographs ©Chris Middleman.

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Ingredients

  • 1 tablespoon olive oil
  • 1 leek, pale section finely sliced
  • 1 tablespoon tomato paste (concentrated puree)
  • 2 teaspoons smoked hot paprika
  • 1 garlic clove, crushed
  • 200 g (7 oz) tinned diced tomatoes
  • 400 g (14 oz) tin black beans, drained and rinsed
  • 20 g (¾ oz) butter
  • 4 large free-range eggs
  • coriander (cilantro) leaves
  • shredded spring onion
For the Green Rice
  • 500 ml (17 fl oz/2 cups) vegetable or chicken stock
  • 1 tablespoon pickled jalapeno slices
  • 25 g (1 oz / ½ cup) chopped coriander (cilantro) stems and leaves
  • 2 teaspoons olive oil
  • 150 g (5. Oz / ¾ cup) brown wholegrain basmati rice
  • 2 cloves garlic, crushed
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