Black beans and smoked tofu with peppers and black rice

Ingredients

For 1 serving

• Cooked black beans120 g
• Smoked tofu140 g
• Black rice35 g
• Bell peppers150 g
• Spring onions2
• Paprika1 teaspoon
• Extra virgin olive oil2 teaspoons
• Lime juice1 tablespoon
• Saltto taste

Contains: soy,

In season: June – September

Method

1. Bring a pot of water to the boil, salt it and cook the black Venere rice for 35 minutes, until tender but still slightly firm; drain.
2. Meanwhile cut the smoked tofu into cubes of about 1 cm; wash the peppers, remove the seeds and membranes and cut them into strips; trim the spring onions and slice them thinly, green part included; rinse the black beans.
3. When the rice has about 12 minutes left, heat the oil in a frying pan over medium heat and fry the tofu for 4 minutes, turning, until golden; sprinkle with the paprika and stir for 30 seconds.
4. Add the peppers and spring onions and cook for 6 minutes over medium-high heat, stirring, until the peppers are tender but still crisp; add the beans and heat for 2 minutes. Season with salt.
5. Add the drained rice, stir and, off the heat, finish with the lime juice.