Black Beans and Rice with Avocado (Vegan, Gluten Free)

Black Beans and Rice with Avocado

Black Beans and Rice with Avocado

A blog a couple weeks ago posted a picture of simple beans and rice. It looked especially appealing because prior to that I saw a bunch of pics of high end foods with instagram used disturbingly often. In my book very little tops beans and rice as one of the cheapest and healthiest foods around – well, maybe dal.

8 oz black beans dried (soaked overnight)
1 cup rice
½ onion chopped
½ tomato chopped or tomato puree
5 cloves garlic, chopped small
1 large bay leaf
Avocado ripe, cut into slivers
1 t cumin powder
chili powder to taste
jalapeno to taste
pepper to taste
salt to taste
cilantro (optional)


In a pan, cook black beans covered on medium for around 2-3 hours or until fully cooked. In another pan, boil one cup of rice. In a separate pan, caramelize onions, garlic cloves and bay leaf for about 7 minutes. Add in tomato, seasoning, beans and mix well for a few minutes. Add in rice in proportion with bean mix. Garnish with avocado slices and cilantro if desired. Lemon goes great as well.


3 comments on “Black Beans and Rice with Avocado (Vegan, Gluten Free)

  1. I agree, not much beats beans and rice. Growing up in Texas I am a huge fan of any and all legumes, ha! This looks yummmmmy!

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