Friday, February 24, 2006

Black Beans and Rice

OK, like most Moms not everything I make is a gourmet meal. I do like quick, easy, and yummy recipes that are healthy and feed the hungry masses. Here is a recipe that does just that. Not only is this "yummy", the ingredients make this a budget friendly meal as well(and vegetarian). I stared in awe as my 2 year old gobbled this up!

If you don't have red wine vinegar on had, you can also substitute with some left over red wine. The original recipe states that it serves 4-6. I say strictly 4. To make this even healthier, eat it with brown rice instead of white. Just remember to start it a little ahead of time as brown rice takes longer to cook!(about 45 minutes stovetop)

  • 2 tsp. kosher salt (or regular salt)
  • 2 1/2 tsp. olive oil
  • 2 cups long grain rice
  • 2 medium cloves garlic (or 2 tsp. pre-chopped garlic)
  • 1 medium onion (1 cup)
  • 1 large green or red bell pepper chopped (1 1/2 cups)
  • 2 15 ounce cans of black beans
  • 1 cup chicken broth
  • 2 Tbsp. red wine vinegar (or left over red wine)
  • 2 Bay leaves
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp ground cumin
  • 1/2 cup sliced scallions (optional/ for garnish)

NOTE: If you're not using long grain rice suggested by the recipe discard 1 tsp. or salt and 1 1/2 tsp. of olive oil.

In a medium sauce pan bring to a boil 4 cups of water with 1 tsp. of salt and 1 1/2 tsp of the olive oil. Stir in rice, cover and reduce heat to low. Cook for 20 minutes or until the rice is tender.

In a large saucepan (or large deep skillet about 12-14" in diameter)satee the onion, garlic, and pepper for about 5 minutes. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and remaining salt. Cover and bring to a boil. Reduce heat to low and let simmer for 10 minutes; remove the bay leaves. Spoon the beans over the rice and sprinkle with the scallions if desired. Serve warm.

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