This Rice and Beans is Always Trending

Video Description

Rice and Beans is the best! It's a basic meal that is always trending and proves why simple, delicious food will never go out of style. This rice and beans recipe is inexpensive, hearty, budget-friendly, and packed with real flavor. Not to mention it’s a complete plant based protein powerhouse. Kinvies https://www.foxyroks.com/ Who I am: https://dereksarno.com/ My Mean, Chef Made, Rice & Beans Tastes like it came out of my restaurant kitchen. If I had another. Ingredients For the Beans • 1 lb (450g) dried pinto beans, soaked overnight (or longer, refrigerated) • 1 stick plant-based butter • 1 bay leaf • 1 jalapeño • 1 onion, diced • 4–5 garlic cloves, minced • 1–2 celery stalks, diced • 2 tbsp tomato paste • 1 tbsp cumin seeds, pulverized • 1 tbsp coriander seeds, pulverized • 1 tbsp smoked paprika • 1 tsp garlic granules • 1 tsp onion granules • Salt and pepper, to taste • Optional: extra water for simmering For the Rice • 1 lb (450g) long-grain brown rice, soaked and rinsed • 1 tbsp olive oil • 1 onion, diced • 4 garlic cloves, minced • 2 carrot, diced • 2 celery stalk, diced • 2 tbsp tomato paste • 1 tbsp BBQ rub • 1tbsp each garlic and onion granules • Salt and pepper • 4 cups (approx.) water – after rice has soaked over night For the Tofu • 1 block firm or extra-firm tofu, drained and pressed • 1 tbsp oil (optional) • 1 tbsp BBQ or pork-style seasoning • 1 tbsp garlic and onion granules For Garnish • Fresh cilantro, roughly chopped • Sliced jalapeño • Nutritional yeast, to finish Instructions Soak and Prep Rinse rice and beans well and soak separately for several hours (or overnight). Drain and rinse before cooking. Cook the Beans Add soaked beans to a large pot, cover with water about 2 inches above, and bring to a gentle boil. Lower to a simmer and cook until tender. (add more water if it needs or you want more brothy) Flavor Base for the Beans In a skillet, melt the plant-based butter. Add jalapeño, bay leaf, onion, and garlic; sauté until fragrant. Stir in tomato paste, cumin, and coriander seeds. When aromatic, add this mix to the pot of beans along with the celery and carrots. Simmer on low to build flavor. Roast the Tofu Cut tofu into small cubes or dices. Toss with oil (optional), smoked paprika, and seasoning. Roast at 375°F (190°C) Convection for about 35 minutes, or until Dry, firm and lightly browned. Make the Rice Heat oil in a large pan. Sauté onion, garlic, carrot, and celery with tomato paste until softened. Add seasonings, and rice. Stir to coat, then add about 4 cups water. Bring to a boil, cover, and reduce to low heat for about 30 minutes, until the rice is tender. Combine and Finish When beans are rich and thick, stir in roasted tofu. Adjust salt and pepper. Spoon over or beside the rice. Garnish Finish with chopped cilantro, sliced jalapeño, and a sprinkle of nutritional yeast for umami and protein. Chef’s Notes The beans thicken as they sit. Add more broth or water as needed; this dish is forgiving. Feel free to change the spice mix: chili powder, oregano, or even curry powder work beautifully.