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Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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The Roasting Tin Around the World

Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer

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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.

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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

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From the book: The Roasting Tin Around The World

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