Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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All-In-One Brazilian Black Beans and Rice with Avocado and Radish Salad
Introduction
Traditionally, Brazilian black beans are slow-cooked with garlic, onions and sometimes a little bacon, then served on top of fluffy white rice for a comforting, filling dinner. In this vegan version, I cook the beans, garlic and rice together to save on cooking pots, and a quick, fresh avocado, coriander and radish salsa finishes the dish off along with a handful of crunchy salted peanuts.
Ingredients
| basmati rice | |
| vegetable stock | |
| spring greens, thinly sliced | |
| garlic, grated | |
| black beans, drained and rinsed | |
| shallots | |
| For the salsa: | |
| fresh coriander, roughly chopped | |
| radishes, quartered | |
| olive oil | |
| limes, juice and zest | |
| sea salt flakes | |
| firm avocados, cut into 2cm pieces | |
| salted peanuts |
Preview
This recipe is a preview
Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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