About this recipe:This is a fast, easy vegetarian supper.
350ml (12 fl oz) water
75g (3 oz) brown rice
2 (400g) tins black beans, undrained
2 green chillies, seeded and chopped
1 teaspoon ground cumin, or to taste
1 tablespoon chilli powder, or to taste
salt and freshly ground black pepper to taste
50g (2 oz) grated Cheddar cheese
2 spring onions, chopped
handful black olives, pitted and sliced
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Method Prep:5min › Cook:40min › Ready in:45min
Preheat oven to 180 C / Gas mark 4.
In a saucepan bring the water to the boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, pour beans into a 2 litre casserole. Sprinkle with chillies, cumin, chilli powder, salt and black pepper.
Bake in preheated oven for 30 minutes. Sprinkle with cheese, spring onions and olives. Bake for 5 to 10 minutes more.
Serve beans over cooked rice.
Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried.