Black beans and brown rice with lemony sautéed vegetables

Ingredients

For 1 serving

• Cooked black beans180 g
• Brown rice50 g
• Zucchini120 g
• Bell peppers80 g
• Red onion30 g
• Lemon juice1 tablespoon
• Parsley5 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

In season: May – September

Method

1. Bring a pot of water to the boil, salt it and cook the brown rice for 35 minutes, until tender but still slightly firm; drain.
2. Meanwhile wash the courgettes and peppers; trim the courgettes, remove the seeds and membranes from the peppers and cut both into cubes of about 1 cm. Peel the red onion and dice it; rinse the black beans and chop the parsley.
3. When the rice has about 12 minutes left, heat the oil in a frying pan over medium-high heat and toss the courgettes, peppers and onion for 7 minutes, stirring, until tender but still crisp and lightly golden.
4. Add the black beans and heat them for 3 minutes over medium heat, until piping hot.
5. Add the drained rice, turn off the heat and dress with the lemon juice, parsley, salt and black pepper; stir and serve.