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Black Beans and Rice

Our recipe for black beans and rice is a delicious alternative to traditional rice 'n peas made without coconut milk, but full of flavour. It makes an ideal side to go with any BBQ dish or as a stand alone meal on its own any time of the year. It goes really well with our Jerk Haloumi Kebabs!

Black Beans and Rice

Dietary: Vegan, Gluten free

Serves: 4

Prep Time: 30 minutes

Cook Time: 1 hour

Photo by Rob Wicks of Eat Pictures


  • 75g dried black turtle beans, soaked overnight
  • 150g red or brown rice
  • 1 green pepper, finely diced
  • 1/2 onion, finely diced
  • 1 green chilli, chopped
  • 1 tsp fennel seed
  • 1 tsp cumin seed
  • 1/2 lemon, zest and juice
  • handful of fresh coriander and parsley, chopped
  • salt and freshly ground black pepper


  • Boil the turtle beans in plenty of water for 10 minutes, drain and rinse and then cook in fresh water, until the beans are tender, about 30-45 minutes. Drain and set aside.
  • Rinse the rice and cook in plenty of water, until cooked, drain, rinse and set aside.
  • Stir-fry the green pepper, onion and green chilli for a minute and then add the fennel and cumin seeds.
  • Mix together the cooked rice and beans.
  • Stir in the pepper mix, lemon juice and zest, herbs and season to taste.

Serve hot or cold with Jerk Haloumi Kebabs

Photo by Rob Wicks of Eat Pictures

For more Vegetarian and Vegan Barbecue Ideas check out Rachel's Vegetarian Barbecue Tips and Tricks and, if you're feeling inspired to make the most of wonderful seasonal vegetables, why not sign up for one of our upcoming classes?

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