I’m so excited to share with you my new humble and so tasty risotto with red beans and avocado! This is one of those meals that you keep thinking about for days … so good, so cheap, so satisfying.
Hallo everyone! 🙂 I hope you’re all enjoying these days, coming weeks and months of summer … or at least, I hope for real sunny summer days in Germany. You see, when the weather is cold, eating something warm increases my sensation of being warm, which makes the home feel also more welcoming. So this is how I came up with this not-so-new recipe.
Well, to tell you the truth, at the end of every month I’m trying to cook with what I already have on hand in my kitchen. I seriously DON’T waste anything, ANYMORE. And that’s a fact!
And now having just a couple cans of red beans, brown rice, lentils and quinoa in the pantry (I always have them), and a few avocados in the fridge, I decided to slightly improve on one of my oldest recipes called Brown Rice with Corn and Beans. I don’t eat much meat, so anything with beans or tuna (sometimes I have them both) is a big hit.
So after I cooked and tried this new version of risotto, I was immediately blown away by how good this dish is and I HAD to share it with you guys, too. I had mine for lunch as I try to avoid too many carbs at night, but you can have it anytime you wish.
Now, rice and beans is delicious, hearty, and filled with protein and fiber, but mixed with avocado … mmmmm, it makes this dish PERFECT! This is a super cheap vegan meal that pleases (at least I hope so) just about anyone! I hope you will all give it a shot and enjoy it as much as we did!
- - 150 g of brown rice
- - 2 onions, halved and thinly sliced
- - 2 cloves of garlic, peeled and minced
- - 1 can red beans, rinsed and drained
- - 1 avocado coarsely chopped
- - 1 tablespoon of extra-virgin olive oil
- - 2 tablespoons of unsalted butter, diced
- - 1 pinch of red cayenne pepper
- - 1 pinch of red pepper flakes
- - sea salt and pepper to taste
- - a handful chopped fresh parsley, for garnish
- Wash all the vegetables very well with cold water and chop them roughly.
- Heat the butter in a medium saucepan over medium-high heat. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 3 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
- Add 4 cups broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the saucepan and simmer for about an hour. I would strongly suggest you watch out for the instructions on the package as it depends on which type of rice you are going to use.
- When the rice is cooked, transfer it in a skillet where you initially heated olive oil over medium low high heat. Then add the rest of the ingredients such as red beans and avocado and stir in continuously for maximum 5 more minutes.
- Once it’s done, serve your red beans and avocado risotto with extra avocado on a plate. Season to taste with salt and pepper, divide into 2 bowls and top with a generous sprinkling of chopped fresh parsley. Et Voilà, so easy, so cheap, so good!
This risotto keeps well in the refrigerator, covered, for a few days.
Get creative, use the ingredients you have at hand but make sure you "cook it fit".
Did you make this recipe? Then please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookitfit!