The Rice + Beans Recipe I've Been making every week!

Ingredients

• 1 cup Jasmine Rice (Rinse 2-3 times to remove excess starch)
• 1 cup Water (For cooking rice)
• 3 cloves Garlic (Minced)
• 1 tablespoon Fresh Ginger (Minced)
• 1 medium Red Onion (Diced)
• 1 piece Jalapeño Pepper (Thinly sliced (similar heat to snow pepper))
• 2 sticks King Oyster Mushrooms (Diced into medium cubes)
• 3 stalks Green Onions (Chopped; divided halves for cooking and garnish)
• 1 can (15 oz) Canned Black Beans (Rinsed and drained)
• 2 tablespoons Chili Oil (Spicy smoky oil (homemade or store‑bought))
• 2 tablespoons Doubanjiang (Sichuan Broad Bean Sauce) (Salty, spicy, umami-rich)
• 1 teaspoon Soy Sauce (Light soy for salty umami)
• 1 teaspoon Dark Soy Sauce (Adds deep caramel color)
• 1 cup Vegetable Stock (Low‑sodium)
• 1 tablespoon Potato Starch (For slurry to thicken sauce)
• 1 teaspoon White Sesame Seeds (Toasted for garnish)
• 1 handful Pickled Lettuce (optional) (Adds crunch and tang; optional garnish)

Instructions

1. Rinse the Rice

   Place the jasmine rice in a fine mesh sieve and rinse under cold water 2‑3 times until the water runs clear.

   Time: PT2M

2. Cook the Rice

   Transfer the rinsed rice to a small saucepan, add 1 cup water, bring to a boil over medium‑high heat, stir once, then cover and reduce to medium‑low. Cook for 15 minutes.

   Time: PT15M

   Temperature: medium low

3. Steam the Rice

   Turn off the heat and let the rice sit, covered, for an additional 10 minutes to finish steaming.

   Time: PT10M

4. Prepare Aromatics

   Finely mince 3 garlic cloves and 1 tablespoon ginger. Dice the red onion, thinly slice the jalapeño pepper, dice the king oyster mushrooms, and chop the green onions (reserve half for garnish).

   Time: PT8M

5. Rinse Black Beans

   Open the 15‑oz can of black beans, rinse under cold water, and set aside.

   Time: PT2M

6. Sauté Onion and Pepper

   Heat 2 tbsp chili oil in a sauté pan over medium heat. Add the diced red onion and sliced jalapeño, sauté for 5‑6 minutes until softened and fragrant.

   Time: PT6M

   Temperature: medium

7. Add Garlic and Ginger

   Add the minced garlic and ginger to the pan and sauté for about 2 minutes until aromatic.

   Time: PT2M

   Temperature: medium

8. Add Mushrooms

   Stir in the diced king oyster mushrooms and cook for another 2 minutes, allowing them to absorb the oil and flavors.

   Time: PT2M

   Temperature: medium

9. Season with Doubanjiang

   Add 2 tbsp doubanjiang to the pan, stirring quickly to coat the vegetables.

   Time: PT0M

10. Combine Beans and Liquids

    Add the rinsed black beans, 1 tsp light soy sauce, 1 tsp dark soy sauce, and 1 cup vegetable stock. Bring to a gentle simmer.

    Time: PT5M

    Temperature: medium

11. Thicken the Sauce

    In a small bowl, mix 1 tbsp potato starch with a couple of tablespoons water to form a slurry. Pour the slurry into the simmering pan, stirring continuously until the sauce becomes glossy and thick, about 5 minutes.

    Time: PT5M

    Temperature: medium

12. Finish with Green Onions

    Stir in half of the chopped green onions, reserving the rest for garnish.

    Time: PT1M

13. Plate and Garnish

    Serve the fluffy jasmine rice on plates, spoon the saucy black beans over the rice, and garnish with the remaining green onions and toasted white sesame seeds. Optional: add pickled lettuce on the side for extra crunch.

    Time: PT2M

Nutrition Facts

Calories

500

Protein

12g

Carbohydrates

80g

Fat

12g

Fiber

10g