Soybean Recipe

Soak beans (optional but recommended)

Rinse 2 cups dried olla beans under cold water, remove debris. Place in a large bowl and cover with 6 cups cold water. Soak at room temperature for 6–8 hours or overnight. Drain and rinse before cooking. (If short on time, proceed without soaking but increase cooking time.)

Cook beans

In a large pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion, and sauté 4–5 minutes until translucent (see Aromatics section for prep). Add the drained beans, 6 cups vegetable broth, 1 whole bay leaf, 1/2 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper and 1/4 teaspoon chili flakes. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer for 60–90 minutes until beans are tender. If beans were unsoaked, simmer 90–120 minutes and check liquid level occasionally, adding hot water or broth as needed to keep beans submerged.

Finish beans

When beans are tender, remove bay leaf, stir in 1.5 teaspoons salt, adjust seasoning to taste with additional salt, pepper or chili flakes. If the cooking liquid is very thin, simmer uncovered a few minutes to thicken to a stew-like consistency. Keep warm while preparing rice.

Prep: Finely dice 1 medium yellow onion, mince 3 garlic cloves, dice 1 medium carrot, slice 1 celery stalk, and dice 1 medium tomato. Slice the green onion thinly and roughly chop cilantro for garnish.

Sauté veg (used in beans): Before adding beans to the pot (see Beans: Cook beans), heat 1 tablespoon olive oil in the pot over medium heat. Add the diced onion, carrot and celery and sauté 5–7 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant. Add the diced tomato, smoked paprika, and ground cumin, cook 2–3 minutes until tomato softens, then add the soaked and drained beans and vegetable broth and continue as above.

Rinse the rice in a fine-mesh sieve under cold water until the water runs mostly clear to remove excess starch.

Cook rice on stove: In a medium saucepan, bring 2.75 cups water, 1 teaspoon oil (or vegan butter), and 1/2 teaspoon salt to a boil. Add 1.5 cups rinsed rice, stir once, reduce heat to low, cover tightly and simmer 15 minutes (do not lift lid). After 15 minutes, remove from heat and let steam, covered, for 10 minutes. Fluff with a fork before serving.

Alternative (rice cooker): Add rinsed rice, 2.75 cups water, oil and salt to rice cooker and cook according to manufacturer instructions.

Brighten and serve: Stir 1 tablespoon fresh lime juice into the beans just before serving for brightness. Taste and adjust salt, pepper, or chili flakes. Spoon hot rice onto plates or bowls and ladle the olla beans over or alongside the rice.

Garnish: Sprinkle chopped cilantro (about 1/4 cup) and sliced green onion on top. Offer optional hot sauce at the table.