Black Beans Oatmeal Pilaf

I like my oatmeal in a non-conventional style always…..ok…..most off the time…..and I intend to create recipes that are totally unthinkable when it comes to oats. Nope…..I am not crazy……my taste buds like to explore little out of the box……:)

When it comes to lunch I like a one pot recipe or something quick and filling. Usually I go for salads but there are days when I want something warm and more wholesome. My idea of lunch is a good combination of protein, carbohydrates, fiber, fat, low sodium and lots of deliciousness!!!!

So for this, I cooked steel cut oatmeal in water until dry. Then heated little oil in a nonstick pan and flavored it with garlic, later tossed in lots of colorful vegetables and fresh cilantro (because I love the fragrance of fresh cilantro), added protein rich black beans and finished it with a variety of seasonings.

Black Beans Oatmeal Pilaf was ready in about 20 minutes and filled my whole house with its mouthwatering aroma. It smelled sooooo good that I didn’t even have patience to serve this on a plate and I started digging directly from the pan.

Loved it!!! Simply loved it!!!!!

Next day I made a fresh batch of this Black Beans Oatmeal Pilaf and insisted Rohit to take lunch from home. He was so happy and amazed with the flavors of this dish that he made it a point to call from his work only to appreciate my creativity  🙂  . My day was made and I decided to share this awesome recipe here.

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Black Beans Oatmeal Pilaf

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serves 4

Per Serving 255 calories

Fat 4 g

Carbs 44 g

Protein 13 g

4

Ingredients

• 1 cup steel cut oats (dry)
• 2 cups water
• ½ tbsp. olive oil
• 1½ tsp chopped garlic
• ½ cup green bell pepper (chopped)
• ½ cup red bell pepper (chopped)
• ½ cup julienned carrots
• ¾ cup chopped cilantro (fresh)
• 1 15oz black beans can (rinsed and drained)
• 1 tsp cumin powder
• 1 tsp crushed black pepper
• ¾ tsp salt
• 2 tbsp. lime juice

Instructions

1. In a saucepan combine oats and water and cook uncovered until water almost dries up. Keep stirring at intervals. When done turn off the flame, stir very well and keep it aside.
2. Heat oil in a nonstick pan and add garlic.
3. As soon as garlic starts browning add green and red bell pepper and carrots. Sautee well for 30 seconds.
4. Add cilantro and sauté again for 30 seconds.
5. Add black beans, cumin powder, black pepper and salt.
6. Mix very well and cook for couple of minutes.
7. Add cooked oats and mix gently making sure that black beans do not get smashed and yet the pilaf blends well with the flavors.
8. Let it cook uncovered in a low flame for 5 minutes.
9. Now, mix gently again with spatula making sure that it’s not sticking to the pan. (A slight mushy texture of oatmeal is normal).
10. Now, add lime juice and mix again.
11. Turn off the flame and serve warm.

Notes

Feel free to adjust salt and lime juice measurements as per your taste.

Instant oats can also be used but it might not be as chewy as steel cut oats.

If using instant oats be careful of the measurement of water. Oatmeal should be as dry as possible for this recipe to bring out the pilaf texture.