Black Beans + Rice Bowls

• 2 cups dried black beans, soaked overnight and rinsed
• 2 Tbsp olive oil
• 1 medium onion, diced
• 1 red capsicum, diced
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp dried thyme
• 3 tsp dried oregano
• 2 tsp smoked paprika
• 1/2 tsp all spice
• 1/2 tsp cayenne powder (optional)
• 1 tsp dried chilli
• 6 cups vegetable broth / water
• 1 bay leaf
• 1/4 cup Tamari
• 1/4 cup apple cider vinegar
• 1 Tbsp miso

To serve

• Fresh coriander
• Lime
• Jalapeños

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and red bell pepper and sauté until they start to soften, about 5 minutes.

2. Add the minced garlic, ground cumin, dried thyme, smoked paprika, ground allspice, and cayenne pepper (if using). Cook for another minute until the spices are fragrant.

3. Stir in the black beans, vegetable broth or water, and bay leaf. Season with salt and black pepper.

4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the beans are heated through and the flavors have melded together.

5. Remove the bay leaf and adjust seasoning to taste.

6. Garnish with fresh coriander, avocado, fresh jalapeños and a squeeze of lime before serving.

7. Enjoy your Black Beans as a main dish with rice or as a side dish to complement your favorited meals!