All-In-One Brazilian Black Beans and Rice with Avocado and Radish Salad

Name: Rukmini Iyer All-In-One Black Bean Rice Salad | Summer Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: Brazilian
Ingredients: 200g basmati rice; 500ml vegetable stock; 200g spring greens, thinly sliced; 2 cloves of garlic, grated; 2 x 400g tins of black beans, drained and rinsed; 2 shallots; 100g fresh coriander, roughly chopped; 200g radishes, quartered; 100ml olive oil; 2 limes, juice and zest; 1 tsp sea salt flakes; 2 firm avocados, cut into 2cm pieces; 2 handfuls of salted peanuts

by Rukmini Iyer from The Roasting Tin Around The World

A vegan Rukmini twist on Brazilian black beans, this one pan dish is elevated with the addition of a fresh radish and avocado salsa spooned generously over the top.

Vegetarian Vegan Dairy-Free Gluten-Free Tray Bake

Serves 4

Total 40 min

Prep 10 min

Cook 30 min

Easy

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Introduction from Rukmini Iyer

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

200g basmati rice

500ml vegetable stock

200g spring greens, thinly sliced

2 cloves of garlic, grated

2 x 400g tins of black beans, drained and rinsed

2 shallots

For the salsa:

100g fresh coriander, roughly chopped

200g radishes, quartered

100ml olive oil

2 limes, juice and zest

1 tsp sea salt flakes

2 firm avocados, cut into 2cm pieces

2 handfuls of salted peanuts

Method

Preheat the oven to 210°C fan/230°C/gas 8.

Tip the rice, stock, spring greens, garlic and black beans into a medium lidded casserole dish or roasting tin, then scatter over the sliced shallots. Cover with the lid or very tightly with foil (this is important so the rice cooks through), then transfer to the oven and cook for 30 minutes.

Meanwhile, mix the coriander, radishes, olive oil, lime juice, zest and sea salt together, then gently stir through the avocado pieces. Adjust the salt to taste.

Once the rice is cooked, fluff it through with a fork, then stir through half of the avocado salsa. Taste, adjust the salt as needed, then scatter over the remaining salsa and the peanuts and serve hot.

Preview