Black Bean Bowl with Brown Rice and Beetroot Salad

Instructions

1. 1

   Cook the black beans

   • Rinse 1 cup of dried black beans and soak them in water overnight, or for at least 8 hours.
   • Drain the beans and transfer them to a pressure cooker.
   • Add 4 cups of fresh water and 1/4 tsp of salt.
   • Pressure cook for 15-20 minutes, or until the beans are tender but not mushy. Drain any excess water and set aside.
2. 2

   Cook the brown rice

   • While the beans are cooking, rinse 1 cup of brown rice under cold water.
   • In a medium pot, combine the rice with 2 cups of water and 1/4 tsp of salt.
   • Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the water is absorbed.
   • Once cooked, turn off the heat and let it sit covered for 5 minutes, then fluff with a fork.
3. 3

   Prepare the vegetable and bean mixture

   • Heat 2 tbsp of olive oil in a large pan or skillet over medium heat.
   • Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
   • Add the minced garlic and diced bell pepper, and cook for another 2-3 minutes until fragrant.
   • Stir in the diced tomatoes and corn kernels. Cook for 2 minutes.
   • Add the cooked black beans, cumin powder, chili powder, and dried oregano to the pan.
   • Stir everything together and cook for 5-7 minutes, allowing the flavors to meld. Season with the remaining 1/4 tsp salt and black pepper.
4. 4

   Assemble and serve the bowls

   • Divide the cooked brown rice evenly among four bowls.
   • Top the rice with a generous portion of the black bean mixture.
   • Squeeze fresh lime juice over each bowl to brighten the flavors.
   • Garnish with freshly chopped cilantro and serve immediately.