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Monday, September 16, 2013

Black Beans & Rice

There is something magical about the simplicity of this dish.  It is bursting with flavor, yet, there's really not much to it.  I suppose there's a meat element missing, but nobody in this house noticed.  What was noticed was more of a.. you used the crockpot and we're not having Indian food tonight?  Yes, something made me want a mexican.. dinner, tonight.
I love beans.. have I made that clear yet?
This dish is good with toppings or as a topping or filling.  It's healthy and delicious.. and have I mentioned simple?  Compared to all my Indian recipes, this dish has very few ingredients.
1 cup dried black beans, soaked overnight
4 cups water
1 chopped tomato
1 chopped onion
1/2 minced jalapeño
2 large cloves garlic, minced
1 small can corn
1 Tbsp oregano
2 Tbsp ground cumin
1/2 tsp chili powder
1 chicken or veggie bouillon cube
2 Tbsp EVOO
Fresh cracked pepper
1 cup total rice (6 oz soaked and drained red rice and 2 oz basmati, but use whatever)
2 Tbsp EVOO
1/2 onion, thinly sliced in rounds
1/2 onion, whole
1 tomato
3 cloves garlic
1 chicken or veggie bouillon cube
1/2 tsp fresh cracked pepper
1/2 jalapeño
1 cup water
shredded savoy cabbage (or green cabbage)
chopped cucumber
dollop of sour cream (or plain yogurt)
shredded swiss

Ok, it seems like a lot of ingredients, but they repeat themselves, so there are actually very few.

1.  Cook the beans in the water in the crockpot on low for 8-9 hours.  Set it up in the morning.  Do what you need to do to get your day on.  Come home.  Bam, you've got perfectly cooked black beans.  Don't believe me?  Try it.
2.  Prepare the rice.  Heat 2 Tbsp EVOO in a wok.  Add the rice and cook until the white is translucent, then add the sliced onion.
3.  While that is happening, blend the 1/2 onion with the tomato, half jalapeño, garlic, bouillon, and pepper.
4.  Add the blended mixture to the rice.  Turn heat on medium and cook until absorbed.  Then add the water and turn on low and cover.  Cook until absorbed.
5.  While you are waiting for the rice, heat 2 Tbsp EVOO in another wok, and add the chopped onion.
6.  When translucent, add the chopped tomatoes, bouillon cube, jalapeño, corn, oregano, and cumin.  Cook until tomatoes become mushy and transfer to the bean pot.

Garnish with whatever lovely garnish you happen to have handy.  I felt cucumber was perfect for my mood tonight.
And you?
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