Miso Ginger Black Bean Rice Bowls

Ingredients

• 400 g black beans, drained
• 300 g jasmine rice
• 15 ml olive oil
• 150 g sugar snap peas
• 1 yellow pepper, sliced
• 30 g white miso and 30 ml water
• 2 sliced spring onions
• salt
• black pepper

Method

1. Step 1

   Cook 300 g jasmine rice according to the package directions and keep it warm.

2. Step 2

   Season the beans with salt and black pepper.

3. Step 3

   Heat 15 ml olive oil in a large skillet over medium-high heat and cook the beans for 3 to 4 minutes until hot.

4. Step 4

   Add 150 g sugar snap peas and 1 yellow pepper, sliced and cook them for 2 minutes until just tender.

5. Step 5

   Stir in 30 g white miso and 30 ml water and cook everything for 1 minute until glossy.

6. Step 6

   Divide the cooked grain between bowls and top it with the skillet mixture.

7. Step 7

   Finish each bowl with 2 sliced spring onions and serve right away.