Black Bean Stew with Fragrant Rice

• Boil plenty of water in a pot or saucepan.
• Boil the brown rice for 10 minutes until done, then drain and set aside.

• Heat the olive oil in a deep frying pan or wok on medium heat and fry the onion for 2 - 3  minutes.
• Add the garlic, half of the Mexican spices*, the Romano pepper and half of the cherry tomatoes, then fry for 4 minutes. Season with salt to taste.
• Deglaze with the red wine vinegar.
• Drain the beans. Add the beans, stock and vegan meatballs to the stew and let it cook for 10 minutes.

*Take care, this ingredient is spicy! Use as preferred.

• Roughly chop the coriander and the mint, then set aside.
• Zest the lime. Cut half of the lime into wedges and juice the rest into a bowl.
• Add 1 tbsp water per person and 0.5 tsp zest per person to the bowl, then the rest of the cherry tomatoes, extra virgin olive oil, and white wine vinegar. Season with salt and pepper to taste and mix together, then set aside.

• Gradually add the spinach to the stew and let it wilt.
• Stir in the oat cream and let it simmer for 3 minutes on medium heat.