Here’s a quick dish I made up for lunch to use some leftover kale and black beans. It’s a departure from standard rice and beans, but I really enjoyed it. The tahini in the sauce goes very well with the black beans, and the lemon lightens everything up a bit.
The sauce tastes stronger in the bowl than it does once you mix it with the rice, kale, beans, so don’t worry if it seems potent at first. I love adding raw shredded carrot on top of dishes, not only for a nice crunch and sweetness, but for color too.
Tahini Lemon Rice and Beans
Makes one large serving, will double well
1/2 Bunch Kale, de-veined and chopped
3 Oz Seitan, sliced in strips
1/2 Can Black Beans, rinsed and drained
1/2 Cup Brown Rice
Shredded Carrot to taste (1/2 to 1 carrot)
Tahini Lemon Sauce
2 Tbs Soy Sauce
2 Tbs Tahini
1 Tbs Lemon Juice
1 Tbs Rice Vinegar
1 Tbs Worcestershire Sauce
1 Tbs Water
1 Tbs Olive Oil
Start your rice. Whisk together all the sauce ingredients and set aside. Heat a small amount of oil in a saute pan and add kale. When kale starts wilt, add beans and seitan and heat through. Add all the sauce, stir, turn off heat and cover until rice is finished cooking. (You could also wait to make this mixture until the rice is finished cooking.)
When rice is finished, simply add it to the pan and toss to coat. Serve with shredded carrot on top.