Home » Food » Black rice and bean stew with cocoa and poached egg

Black rice and bean stew with cocoa and poached egg

SERVES 2 bowls

Ingredients

3 tbsp. olive oil
2 red onions, finely diced
1 celery stalk, chopped
200 gr black rice
3 cups beef stock
1 tin kidney beans, rinsed
1 tbsp. cocoa powder
1 avocado, peeled and sliced
2 fresh eggs
2 tbsp. red wine vinegar
1 tbsp. honey
1 red chili, in thin rings
Greek yoghurt
Cilantro leaves and cress
1 lime, cut in wedges
Corn tortillas to serve

Method

Heat the olive oil in a pan, add half of the onions and the celery and cook for 5 minutes. Add the rice, the stock, the beans and the cocoa powder and bring to a boil.

Turn the heat down and simmer until the rice is cooked through. Season with salt and pepper. Mix the other half of the red onion with the vinegar and honey and leave to marinate. Crack the eggs directly in the soup and leave until the whites are set and the yolks are still runny.

Carefully divide the soup over 2 bowls and top with avocado, yoghurt, the red onion salsa, chilli, cilantro and cress. Serve with the lime wedges and corn tortillas.

PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: YORINDE SLEEGERS

Leave a Reply

Your email address will not be published. Required fields are marked *

*