Wednesday, February 29, 2012

Black Beans and Rice




I decided
last week I needed to learn how to cook seasoned beans.  I cook plain beans all the time to use
in other dishes but I've never made my very own seasoned beans.  Beans and rice is a great fall back
when you run out of dinner ideas and it should be something everyone knows how
to make- including me.  It is a
simple meal but so full of flavor. 
This may not be a traditional interpretation but it is freakin
delicious!  This came out so good I
can't wait for leftovers for lunch tomorrow.

I served my tasty black beans with organic short grain brown rice.  I rarely cook white rice anymore since brown is so much better for you.  There are plenty of types of brown rice to choose from to suit your tastes.  In most recipes I prefer the gooey-ness of the short grain rice.
I used organic black beans for this recipe but you could definitely substitute another bean if you've got it in your pantry.  Beans naturally contain indigestible sugars that can cause gas.  Cooking them with a little dried seaweed helps break down these sugars.  Since I don't drain off the cooking water in this recipe it is especially important.



Seasoned Black Beans

1 cup black beans, soaked over night
1 medium onion, chopped
3/4 cup carrots, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
3 cloves garlic, roughly chopped
3 cloves garlic, minced
1 bay leaf
1 bunch fresh cilantro, chopped
Salt
2 tbsp red wine vinegar, or to taste
sea weed
Olive oil
Brown rice, cook according to type
 Avocado, sliced

Place half your onion into a large pot with a little olive oil and sauté for 3-4 minutes. 
Add the chopped garlic and bay leaf and sauté for another couple of minutes.
Add beans plus enough water to cover plus 1 inch.  Throw in a little piece of seaweed if you've got it.  Bring to a boil then reduce the heat, cover and simmer for an hour or so.  
While they're cooking you can chop the rest of your veggies.  Sauté half of your leftover onions, carrots, celery and green pepper for a few minutes and then add the minced garlic and turn off the heat.  Season with salt to taste.  You'll add this to the beans once their cooked.


With your remaining time you may want to get out the play dough...


Experiment with the effects of gravity...


But don't eat it!!!  (don't worry, I stopped that...mostly)


Ok, check your beans!  If they are cooked thru, go ahead and add in your sautéed veggies and half of the cilantro and continue cooking for another 20-30 minutes.  Turn off the heat and add your vinegar and salt to taste. 


I added some spinach to the bottom of the bowl and topped with the remaining onion, cilantro, and some avocado on the side. 


So good!

I served the kids rice and beans separately (since Aidric doesn't like to combine his foods) and steamed up some snap peas to make sure they get their greens.


Dinner was a hit...

Multiple helpings were eaten...


And everyone's plates were cleaned :)




2 comments:

  1. Yum! Try making the beans in a pressure cooker...Cuban secret!
    Cook the beans with hallf an onion and half a green pepper (do not chop). After cooking, remove green pepper & onion, chop and sautée with the other veggies you included in your recipe. Add this back in to the beans :)

    ReplyDelete