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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 263.7
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 257.7 mg
  • Total Carbs: 47.7 g
  • Dietary Fiber: 10.4 g
  • Protein: 10.8 g

View full nutritional breakdown of Vegan Rice and Beans with Diced Tomatoes and Chick Peas calories by ingredient
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Vegan Rice and Beans with Diced Tomatoes and Chick Peas

Submitted by: TURBID

Introduction

I love to eat this for lunch or dinner - not a side dish, but a meal. You can definitely play with this recipe and add whatever you like to it. It's very filling and full of fiber and protein! I love to eat this for lunch or dinner - not a side dish, but a meal. You can definitely play with this recipe and add whatever you like to it. It's very filling and full of fiber and protein!
Number of Servings: 6

Ingredients

    1 onion
    4 cloves garlic (feel free to use less or more - I love LOTS of garlic!)
    3 tsp olive oil
    1 bay leaf
    1 can of black beans, rinsed (15oz)
    1 can of chick peas/garbanzo beans, rinsed (15oz)
    1 can of diced tomatoes, no sodium added, unrinsed (15oz)
    2 cups brown rice (cooked volume. this is 1 "boil in bag")

Directions

This makes 6 servings, a little over a cup each!

1) Boil water to make your brown rice.

2) In a nice, big pan, chop up onion and mince garlic. Sauté in the pan with the olive oil until the onions are starting to brown just a little.

3) Add rinsed black beans and chick peas and continue to sauté for a minute or two.

4) Add can of diced tomatoes and let the entire pan simmer, adding the bay leaf and any other spices/herbs you might like (I like parsley, basil, and oregano - but that's up to you!)

The longer you let it simmer, the yummier it gets. You can definitely eat it as soon as it's all heated up, but I'd recommend letting it simmer for at least half an hour.

5) Add the cooked brown rice to the pan and stir. Ready to eat!

Number of Servings: 6

Recipe submitted by SparkPeople user TURBID.






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