Black Beans and Rice
We are all trying to eat healthier with “Meatless Mondays” and the like. In my house, we eat vegetarian every Tuesday (among some Hindus, Tuesdays and Thursdays are days you devote to God and therefore are when you should eat vegetarian). I try to sneak in a veg meal on other days as well, just because I know that it’s good for us. There is one recipe I know will always go over well, no matter what day of the week it is (for my 15 year-old daughter, it’s nearly comfort food), Black Beans with Rice. It’s a variant of the Cuban dish but can stand alone as a meal in itself. And with most of my recipes it takes about 20 minutes to cook from start to finish. Enjoy!
Black Beans with Rice
- 2 cans black beans (low-sodium if possible), rinsed
- 1 cup chopped onion
- 2 bay leaves
- 1 Tbs chopped cilantro (you can buy it frozen at Trader Joe’s in little trays – very handy!)
- 1 14oz can chopped tomatoes
- 1 cup vegetable of your choice (the original recipe called for corn. I’ve used frozen green beans and spinach. Basically, anything works.)
- 1/2 tsp cumin
- 1/2 tsp chili powder (more or less to taste)
- 4 cloves chopped garlic
- 1 can mild green chilies (found in the Mexican or International food isle at the grocery store)
- Salt and sugar to taste (yes, sugar!)
- Cooked rice for four (1 cup raw rice cooked in 2 cups water)
- Saute onion, garlic and bay leaves in a little oil (any kind except olive or peanut which will give a distinct taste).
- Add the rest of the ingredients.
- Simmer until flavors blend (about 10 minutes).
If you really must add meat, try adding some chorizo sausage, the flavor goes really well.
The picture, by the way, is a restaurant/hotel across the street from the train station in Varanasi, India. We thought “Fooding” was just terrific!