Thursday, October 14, 2010

Black Beans and Rice

I think we had beans and rice once a week growing up, although it definitely seemed like more. My folks were and are huge fans of making large amounts of things, freezing portions and unthawing for quick and easy dinners. I hated beans and rice night when I was a kid, but now I really appreciate this delicious and hearty dinner, especially when paired with a salad, as we always did growing up. I think you'll find this a simple, delicious, healthy and not to mention cheap staple in your repertoire.

1 lb black beans
2 cups chicken or veggie stock
Olive oil
1 medium onion, diced
1 green bell pepper, diced
1 jalapeno, diced
2 Tbs ginger, chopped
1 tsp cumin
1 tsp ground coriander
Salt and pepper to taste

To Do:
Soak beans overnight. Drain and put in large pot. Add chicken stock and water to cover by 2 inches. Bring beans to a simmer and then lower heat. Meanwhile, saute onion, pepper, jalapeno and ginger in olive oil until soft. Add cumin, coriander and s&p and stir until combined. Add veg mixture to the beans and cook until beans are done. Smash a few of the beans against the side of the pan to make a nice thick gravy. Don't forget to taste and adjust seasoning. Serve over rice. We always topped them with chopped onion, but cheese, sour cream and a nice squirt of lime would work nicely as well. ENJOY!

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