Dirty Rice and Beans, Well Spiced!


SourceJason Frishman, FolkFoods
Prep time1 hour, 30 minutes
Cooking time30 minutes
Total time2 hours


This is a savory, warming sweet potato chili with black beans served over rice with lots of additions (the additions give it the tongue-in-cheek name of dirty rice!). This recipe was taught in a recent City Market class on making homemade hot sauce as an example of a great recipe to serve it with. If you like your chili well-spiced, feel free to use hot sauce in this recipe, or let each person put it on top of their own helping.


3 tablespoons
coconut oil
1 1/2 cup
onion, yellow
1 1/4 cup
1 cup
bell pepper, green
1 cup
bell pepper, red
2 cloves
1/2 teaspoon
thyme, dried
1/4 teaspoon
cayenne pepper
1/4 teaspoon
1 1/2 cup
rice, brown
3 cups
stock, chicken
sweet potato
orange zest
1 tablespoon
oregano, fresh
8 ounces
3 cans
beans, black
bouillon cube, vegetarian
1 can
tomato, fire-roasted
1 tablespoon
hot sauce


For the rice: Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Add onion, celery, green and red bell pepper and garlic and cook, stirring, until the onion is soft, about 5 minutes more. Stir in thyme, cayenne to taste and salt.

Add rice and broth to vegetables and bring to a boil in a large saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, about 50 minutes. Remove from the heat and let stand, covered, for 10 minutes.

For the beans: Sauté in 2 Tbsp coconut oil the onions, sweet potatoes and seasonings for about 5 minutes. Add sausage/tempeh/tofu if using and sauté for 5 minutes more to brown it. Add beans, bouillon cube, and approximately 1/2 cup water. Add optional tomatoes and hot sauce and bring to a simmer. Season to taste with more hot sauce and salt and pepper.