Peel the onion, garlic, and ginger. And, then chop them all well.

Rinse the celery stalks and chop them up as well.

Add olive oil to a large pan and add in the chopped onion, ginger, garlic, and celery. Let these saute for about 5 minutes over a medium flame/heat. Stir a couple of times so these do not burn.

While they saute, add the dry black rice to a bowl. Fill the bowl with water, and run your hands through the rice and water. The water will turn black and cloudy. Then, carefully, drain out the water. Repeat this about 7 times, or until the drained water is not overly dark and cloudy.

Then add rinsed rice to the pan with the sauteed onion, garlic, ginger, and celery.

Also, add in the vegetable stock. 

Cover the pan and let simmer over medium/low heat/flame for about 20 minutes 

Open the can of beans and drain the beans into a colander. Discard any extra liquid and the can. Run the drained beans under cold water. Then add beans to the pan around the 20-minute mark.

Cover pan again and let simmer another 10 minutes.

Turn off the heat and remove the pan from the stove.

To serve, spoon the black rice and beans onto a platter and garnish with chopped green onion and chopped fresh parsley.

You can also garnish with some diced red chili pepper or chili flakes but this is totally optional.

The only thing left Is to ENJOY this dish!