Black Beans, Cabbage and Rice – Costa Rican Style
From All-Creatures.org Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"

Ingredients

2 lb. Cabbage, chopped
2 Onions, medium size, chopped
5 Cloves Garlic, crushed
4 Celery, large ribs, chopped
4 Carrots, large, chopped
1 Jalapeño Pepper, finely chopped
2 - 6-oz. can Tomato Paste
3 - 15-oz. cans Black Beans, drained
2 cups Brown Rice cooked in 4 cups Water
4 Bay Leaves
1 tsp. Oregano, dried
1 tsp. Cilantro, dried or 2 tsp. Parsley, dried

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Preparation

This black bean, cabbage and rice - Costa Rican style recipe can be prepared on a stovetop or in a wok, which we prefer. We cooked the Rice on our stovetop and the other ingredients in a wok.

To start, place 4 cups of water in a covered pot with the bay leaves. Set on stovetop (“high” setting) and heat until water is boiling. Add 2 cups raw brown long grain Rice. Stir and cover. When water begins to boil again, stir, and reduce heat to simmer. Do not stir again. The Rice should be done in about 20-30 minutes.  When all the water is absorbed into the rice, turn off the heat.

While the rice is cooking, wash and peel the onions and chop into small pieces, and place in the wok.

Wash and chop Celery ribs and add to the wok. 

Clean, peel, and crush the Garlic cloves and add to the wok.

Wash and chop or shred the cabbage and add to the wok.

Wash and peel the carrots, and chop or shred, and add to the wok.

Wash and remove the stem from the jalapeño pepper, finely chop and add to the wok.

Add the Oregano and Cilantro or Parsley. Stir-fry the veggies in a little water in the wok until the veggies are softened, but still a little chewy (the onions should be semi-translucent).

When the vegetables are cooked, add drained Black Beans and Tomato Paste and mix well until the tomato paste is evenly dispersed. 

When Rice is cooked, remove bay leaves, add the brown rice to other ingredients in the wok and stir well. Heat on simmer, if necessary.

Serve and Enjoy!

Leftovers can be stored in a covered container in the refrigerator for a few days.  It is also good cold as a pita stuffer or rolled in a tortilla. See: Tortilla with Black Beans, Cabbage and Rice – Costa Rican Style

Ingredients Information

Bay Leaves

Beans, Black

Cabbage, Green

Carrots

Celery

Cilantro, Dried Leaves

Garlic

Onions, Yellow

Oregano, Dried

Parsley, Dried

Pepper, Jalapeno

Rice, Brown

Tomato Paste

Utensils and Equipment Information

Food Processor

Garlic Press

Knives

Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Pot, Glass

Spoon, Large Mixing

Wok, Stainless Steel

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!