Black Bean and Kale Stir-Fry with Coconut Rice
I made the most amazing stir-fry EVER last night, and I’m currently eating the leftovers (pictured). My bff over at Cuisine Vegan told me I’ve been eating too much soy, which is true, so I wanted to make something last night with no soy but lots of protein and fiber. I threw some brown rice in my rice cooker with coconut milk instead of water. Then I went to the gym, did the elliptical while watching Law & Order: SVU on my iPhone, and when I got back, my rice was so fluffy and sweet-smelling.
The stir-fry I just made up as I went along because I couldn’t decide whether to have something Asiany or TexMexy. What I came up with was/is the most delicious meal I have made in quite awhile. It is so filling, too! The rice really needs to be made with coconut milk to produce such a fantastic blend of flavors. Here is my stir-fry recipe.
- 1 tbsp. sesame oil
- 1 large yellow onion, chopped
- 1 tsp. minced garlic
- 1 tbsp. soy sauce
- 1 15 oz. can black beans, rinsed and drained
- 3 large kale leaves, rinsed and chopped
- 1 red pepper, diced
- 1/2 tsp. sriracha sauce
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- salt and pepper to taste
Heat the sesame oil in a skillet over medium heat. Add the onion and red pepper, and let them caramelize a bit. Next, add the soy sauce, garlic, and black beans. Stir-fry for a few minutes, and then add the kale. Don’t worry if the kale is really leafy and it looks like you just put a shrubbery in your yummy food; the kale will cook down in about 5 minutes of stir-frying. Last, add the sriracha and seasonings, mixing well. Serve over a bed of coconut rice and enjoy!