Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
5 min. |
35 min. |
40 min. |
1 |
0 |
Vegetarian Costa Rican Bean Bowl
This dish, robust in flavor, is incredibly easy to make and approximately one hour for prep time and cooking, which makes for a great meal for after school or after work.
Ingredients:
2 8-oz. cans of Blue Runner black beans |
1 qt. carton of Latin-style bean soup
|
3 medium-sized limes
|
2 c. pico de gallo
|
1 avocado, sliced and diced
|
1 c. shredded cheese (we use cheddar, but feel free to use an alternative cheese) ½ c. sour cream
|
¾ c. cilantro, chopped
|
1 box cilantro lime Zatarain’s rice
|
Salt and pepper |
Instructions:
1 | Sauté 1 cup of the pico de gallo in olive oil.
|
2 | Add the carton of bean soup and the two cans of beans to the pot.
|
3 | Squeeze the juice from one lime into a ramekin, and pour into the pot.
|
4 | Salt and pepper the bean soup to your taste, while cooking on medium
to high heat for approximately 35 minutes, uncovered.
|
5 | While the bean soup cooks on the stove, cook the rice using the
instructions on the box; add a splash of lime to the rice once ready.
|
6 | Dish out a generous scoop of rice into a bowl and add the bean soup
on top.
|
7 | Garnish with additional pico de gallo, a scoop of sour cream, a small
handful of cheddar cheese, cilantro, and the sliced and diced avocado.
|
8 | Cut the remaining limes into wedges, and squeeze a dash on your dish.
Grab a spoon; dig in; and enjoy!
|
9 | This recipe makes 8-10 servings of bean soup. |
10 | But, you will need to make some more rice. The soup also goes very well with white rice. |