Here’s a fun and unique way I like to serve Black Beans and Rice – by layering it like my favorite dessert, tiramisu! It’s my non-traditional presentation of a traditional dish. Serve this Black Beans and Rice Tiramisu in a clear glass and I guarantee even your kids will love it!
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This recipe is super-easy to make, uses very few ingredients, and is a great way to get fussy eaters a nice dose of protein.
What is Black Beans and Rice Tiramisu?
It is really not much more than a traditional black beans & rice dish, constructed in layers, and served in a clear glass like a tiramisu.
It’s a simple and easy recipe that I decided to present in a unique way to make it more fun.
And to even appeal to kids!
Black Beans and Rice Tiramisu Ingredients
I always try to present simple, easy recipes that use very few ingredients and this black beans and rice recipe is no exception!
This recipe uses only 6 main ingredients – a combination of perishable and non-perishable ingredients.
My goal is for you to want to actually try out my recipes and not be intimidated by the number (and expense) of the ingredients.
Perishable Ingredients
The perishable ingredients in this recipe are:
-Red Chili Peppers
-Cilantro
-Mint (Optional)
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Non-Perishable (Shelf-Stable) Ingredients
The shelf-stable ingredients in this recipe are:
-Black Beans
–Ben’s Coconut Jasmine Ready Rice
-Salt
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Black Beans and Rice Tiramisu – Recipe Equipment
–Professional Chef’s Knife (great for chopping, dicing and many other uses!)
–Silicone Spatula (for stirring the beans and rice while cooking and for mixing the salt into the beans)
-Small Bowl (to hold the beans and let them cool)
-Small Clear Glass (Small, wide glasses like these are perfect for serving Black Beans and Rice Tiramisu)
–Spoon (useful for transferring beans and rice to clear glass and for ‘flattening’ each of the layers of the ‘tiramisu’)
Tips & Substitutions
Using Ben’s Ready Rice Makes This Dish Super-Quick To Prepare
Unlike traditional rice that is cooked in boiling water, Ben’s Ready Rice can be cooked in a sauté pan in under two minutes!
This is much quicker than waiting for water to boil, adding traditional rice, and waiting for the rice to cook and absorb the liquid.
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Keep this type of ‘Ready Rice’ in mind the next time you make a recipe that calls for traditional rice.
Traditional Rice Works, Too!
I have made this recipe with traditional rice – it works fine, too!
Using traditional rice will add a little cooking time to this recipe, but otherwise works as a perfect substitute.
I Still Recommend Using a Flavored Rice
Black Beans and Rice can be a bit bland, which is why I used Ben’s Coconut Jasmine Ready Rice.
Regular Jasmine Rice is also a perfect substitute and plain white rice works, too.
The Chili Peppers, Cilantro & Mint Are More Than Just Garnishes
Each of these perishable ingredients adds something to this dish, besides just color, in my opinion.
The red chilies bring a good bit of heat – you can always use poblanos if you want a less spicy black beans and rice!
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The cilantro is fragrant and is the ‘perfect’ Mexican ingredient to pair with black beans.
Cilantro also tastes delicious with coconut and jasmine!
Finally, the mint (optional, but NOT optional ingredient) provides a cooling effect that counterbalances the spice of the chili peppers.
Now, onto this very simple, seasonal recipe…
Black Beans and Rice Tiramisu
2
servings10
minutes5
minutes360
kcalThis is a traditional Black Beans and Rice recipe that I decided to serve in a non-traditional way. By alternately ‘layering’ the black beans with the rice and serving it in a clear class, I turned this simple recipe into a tiramisu! Using a coconut jasmine rice that is quick to cook greatly reduces the cooking time. Finally, adding a few fragrant and delicious ‘toppings’ completes this dish and makes it look beautiful. I hope you like it!
Ingredients
1 can Black Beans
2 8.5 oz bags Ben’s Ready Rice (Coconut Jasmine)
2-3 small Red Chili Peppers (chopped)
1 oz Cilantro (chopped)
1-2 whole Mint Leaves
1-2 pinches Sea Salt
Directions
- Chop (dice) chili peppers, cilantro, mint and set aside for later.
- Cook 1 whole can of black beans in a fry or sauté pan over medium meat for about 3 minutes or until warm.
- Once Black Beans are done, transfer to a small bowl, add 1 – 2 pinches of sea salt, and allow to cool.
- Add two 8.5 ounce bags of Ben’s Coconut Jasmine Ready Rice to fry or sauté pan and cook over medium heat, following directions on package.
- In a wide, small, clear glass begin by alternately layering the beans, then the rice, then more beans like a tiramisu – the order is NOT important – but I like to ‘end’ with the white rice as my top layer so that when I add red chili peppers, green cilantro and vibrant mint, the colors contrast nicely with the white rice. (Note: Use a large, flat, spoon to flatten each of the layers of your ‘tiramisu’
- Finally, garnish the top of your Black Beans and Rice Tiramisu with the chopped red chili peppers, diced cilantro, and mint that you set aside earlier – it looks so nice!
Black Beans and Rice Tiramisu (Pause Scrolling for Video to Load)
Notes
- When cooking the black beans, simply add some of the ‘liquid’ from the can of beans into your sauté pan – this eliminates the need for olive oil (Note: I did add some olive oil to the pan in the video above, but it is not necessary!)
- Ben’s Coconut Jasmine Ready Rice is great because all that’s required is to add a couple tablespoons of water to the pan as you cook the rice (directions on the package are super-easy to follow)
- Even though I mentioned Mint as an ‘optional’ ingredient, I think this recipe needs it – especially if you want something to counterbalance the heat of the chilies!
- I like to serve this dish with warm to hot rice layers and ‘cooler’ black bean layers. I think this alternating warmer/cooler layering adds to the dessert (or ‘tiramisu’) effect!
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How to Store Black Beans and Rice Tiramisu
Frankly, this is one of those dishes that is probably better eaten in one sitting.
This is why I suggest keeping the portion size small – you can certainly serve these as appetizers!
Presenting this Black Beans & Rice as a layered ‘tiramisu’ in a clear glass means it only exists as a ‘tiramisu’ while it’s in the glass.
Sure, you can scoop out the contents and refrigerate, but then you just have Black Beans and Rice leftovers – LOL!
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So What Do You Think of this Black Beans and Rice Tiramisu?
I would love to hear your thoughts.
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Happy Cooking!
Looks AMAZING!!! And EASY!!!!
Thanks for the kind word, Jennie!