Vegan bean stew with rice

This traditional Guatemalan dish is typically prepared with a lot of love and care and has its own charm. Although the beans take some time to prepare, it's definitely worth it because the flavor and versatility of this stew simply can't be beat.

The base of this recipe is black beans and fragrant rice, which meld together to create a wonderfully creamy consistency and a fabulous combination of flavors. And the best part? You can enjoy the stew over several days or use the beans for other delicious dishes - that's what makes it so practical and versatile!

To complement the taste of this traditional dish, you can garnish it with a selection of delicious toppings to suit your taste. How about fresh avocado for a creamy touch, vegan creme fraiche for a slight tartness and a few refreshing squeezes of lime? You'll love how these toppings take the stew to a whole new level.

So, grab the ingredients, let yourself be enchanted by the flavors of Guatemala and discover the wonderful world of our vegan bean stew with rice!

Ingredients for 4-6 servings:

For the stew:

✓ 250g black beans (dried)
✓ 3 cloves of garlic
✓ 250g Lotao whole grain basmati rice
✓ 100g vegan grated cheese
✓ Salt

For the toppings:

✓ 2 fresh avocados
✓ 1 cup of vegan creme fraiche
✓ 1 lime
✓ 1 red chili
✓ Some fresh coriander

Preparation:

Attention: The beans must be soaked the day before or overnight.

1. Rinse beans with water. Pour in twice the volume of cold water and let it soak, covered, for at least 8 hours or overnight.

2. After soaking, drain the water from the beans and refill with fresh water. Here, too, use approximately double to triple the amount of water. Peel 3 cloves of garlic and add them whole to the beans. Bring to the boil on the stove and then simmer over low heat for about 2 hours until the beans are soft. If the water has boiled away in between, add some more water.

3. When the beans are almost soft, the rice can be cooked in a separate pot according to the package instructions.

4. Cut the avocado and lime into narrow strips or quarters.

5. Wash and chop the coriander and chili.

6. Top up the stew with rice and cheese and serve garnished with the remaining toppings.