Vegetarian Black Bean Chili Mix
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Dry black beans, a seasoning bag and a bag of rice packed together in a jar. Cook the beans with the seasonings and ladle them over the rice.
Ingredients
- 3 cups black beans sorted
- 3 tablespoons dehydrated onion
- 3 tablespoons granulated garlic
- 1 teaspoon crushed oregano
- 2 teaspoons salt
- 1/4 to 1/2 teaspoon cayenne pepper
- 1 1/2 cups white rice
Equipment
- mason jars
- zip-top bags
- stockpot
Directions
- Pour the beans into the bottom of a large jar.
- Bag the onion, garlic, oregano, salt, and cayenne together.
- Put the rice in its own bag.
- Set both bags on top of the beans and attach the cooking directions.
Notes
Beans: rinse and place in a pot with the seasoning bag, 1 tablespoon olive oil, and water to cover by about 2 inches. Bring to a boil, simmer about 2 hours, adding water as needed, until very tender with a little liquid left.
Rice: bring 3 cups water and 1 teaspoon salt to a boil. Add the rice, lower heat, cover, steam 20 minutes.
Serve about 1/2 cup rice per bowl with beans ladled over. Optional garnishes: minced cilantro, chopped green onion, lime juice.
Storage: dry mix airtight up to 1 year. Cooked beans and rice refrigerated, 3 to 4 days; freeze up to 2 months.
Nutrition
Serving: 58g | Calories: 202kcal | Carbohydrates: 39g | Protein: 9.3g | Fat: 1.3g | Saturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 447mg | Potassium: 598mg | Fiber: 6.1g | Sugar: 1.1g | Vitamin A: 19IU | Vitamin C: 0.5mg | Calcium: 67mg | Iron: 4.1mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 16 servings from the whole mix with 1 tablespoon olive oil, 1 teaspoon salt; black beans counted as dry black beans, granulated garlic counted as garlic powder, crushed oregano counted as dried oregano, white rice counted as dry long-grain white rice. Brands and portions vary, so use it only as an approximation.
