Easy Rice and Beans

Rice and beans. Dispelling the myth that fast food, healthy food, and delicious food are non-overlapping categories, one bowl at a time.

Serve this over brown rice, and make extra—it's even better reheated the next day (just hold off on slicing the avocado until you're ready to eat).

Ingredients

2 tbsp olive oil

1 red onion, chopped

3 cloves garlic, chopped

1 can black beans, halfway drained

1 can navy beans, mostly drained

Pinch salt

A spoonful of Aleppo pepper (optional)

1 handful fresh cilantro, chopped (about 1 tbsp)

2 avocados, quartered and sliced just before serving

Heat the olive oil in a wide saute pan or dutch oven over medium heat. Add the onion and saute, stirring occasionally, until it softens. Stir in the garlic, turn the heat down to medium-low, and saute for 2 minutes more.

Add the beans, salt, and Aleppo pepper and stir to combine. Cover, bring to a simmer, and cook for 5-10 minutes (depending on how long until your rice is ready). Add the cilantro, stir, and turn off the heat. Replace the cover and let sit for 5 minutes to allow the flavors to blend.

Serve over rice and top with avocado.

Serves 4.