6 servings (serving size: 1 1/3 cups)

If you can't find black soybeans with the other canned beans in your grocery store, look in the organic foods section.

How to Make It

Step 1

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Step 2

Heat oil in a large saucepan or Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add rosemary, ginger, and garlic; cook 2 minutes, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Stir in 1/2 cup broth, salt, and pepper; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in Parmesan cheese and beans. Add spinach in batches, stirring constantly until spinach wilts. Stir in butter.

Ratings & Reviews

EllenDeller's Review

August 17, 2012
Unusual combination of flavors that turned out very well. I made as written but added a minced hot pepper. Despite the Latin American presence of black beans, this tasted more Italian (perhaps the rosemary?) and we enjoyed it as a main course with white wine, steamed summer squash, and a green salad with nectarine slices and poppyseed dressing.

emilyhuston's Review

May 02, 2012
I made this tonight, looking for a recipe to use up some black soybeans a friend gave me. I will be making this again; it was absolutely scrumptious! Granted, I veganized/modified the recipe a bit: left out the onion (didn't have one), added a bit of pepper puree for spicy goodness, upped the garlic and ginger, used frozen spinach instead of fresh, subbed olive oil for the butter, and left out the Parmesan (unnecessary). I also added the spinach before the beans, so as to not break the fragile beans while spinach-stirring.

VeganVikki's Review

February 01, 2011
Loved this! I didn't use parmesan and didn't use a substitute -it was still loved by all the family.