THIS meal has become a staple at our house. I never knew rice and beans could taste so good. It's definitely on my top 5 favorite meals--it's easy, healthy, and super cheap--even making it a rich man's meal with an avocado is affordable. I found this recipe on my cousin Katie's blog...where I've found a few found favorites.
Brown Rice and BlackBeans
Beans:
8 cups water
1 lb dried black beans, picked over, rinsed, and drained
1 jalapeno chilie, halved and seeded
2 medium onions, diced
5 garlic cloves, smashed
2 Tbsp red-wine vinegar
2 tsp salt
pepper to taste
Bring water, beans, jalapeno, onion, garlic and red-wine vinegar to a simmer in a medium pot. Cook, stirring occasionally, until beans are tender, at least 1 ½ hours--but usually more like 2-3 hours. When the beans are tender, Add the salt, and cook a little longer. If you need to add more water, do so in ¼ cupfuls at a time, although usually I have excess water and need to drain my beans a little bit.
Rice:
¼ cup olive oil
1 medium onion, finely chopped
1 garlic cloves, minced
2 cups brown rice
3 ½ cups water
2 tsp Salt
pepper to taste
Meanwhile, make the rice. Heat oil in a medium saucepan over medium high heat and cook onion and garlic until tender. Add 2 tsp salt, ¼ tsp of pepper, and rice. Cook until rice is slightly toasted, about 3 minutes. Add water and bring to a simmer. Reduce the heat to low and gently simmer with a cover until rice absorbs water, another 30 minutes. Remove from heat, let the rice stand and fluff with fork. Serve with beans.
Delicious with avocado and sour cream on top. Leftovers are great to add to burritos.:)
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