![]() Okay, so guess what? I buy canned tomatoes. Let the beans soak overnight and drain in the morning. It’s better to have too much water than not enough – you need at least 3 times their volume of cold water. When soaking beans, always make sure to cover them with a TON of water. This is where meal planning comes in very handy. It’s so easy to prepare your own beans – they’re a lot cheaper when you buy them dry. I love beans…they’re good for your heart, remember? Soaked black beans I served these fresh out of the crock with cornbread for dinner – and then I froze the rest for use at a later date. I’ll make up a big batch in the crock pot and then freeze them in 1 ½ cup portions (the equivalent of one can).īut we also like having beans with cornbread on Meatless Monday. It’s nice to have them at a moment’s notice for recipes like nachos or soup. I always try to keep beans on hand in the freezer. The more you eat them, the more you….uhhhhh. Squeeze in fresh lime juice and additional cilantro just before serving.I love beans. ![]() Heat over low until the black beans are warmed through. Once the rice is done cooking, stir in the black beans. If your rice isn't cooked through and there is no liquid remaining, add an additional ½ cup of vegetable broth or water and continue simmering.ĥ. Note: Depending on the kind of pot that you use, too much steam may escape during the cooking process. ![]() The rice should be "al dente" like pasta, not mushy ( image four). Simmer for 45-50 minutes, or until liquid is absorbed and rice is cooked through. Once boiling, reduce heat to a simmer over medium-low. Add the remaining ingredients except for black beans: vegetable broth, rinsed brown rice, crushed tomatoes, cumin, chili powder, oregano, cilantro and salt.Sauté until aromatic and softened, about 1 minute. Once hot, add diced onion and bell pepper. Heat olive oil in a Dutch oven or large stock pot (I use the one in this set).Water can be used in a pinch but will make the end result less flavorful. Vegetable broth: Choose a low or reduced sodium vegetable broth to control the saltiness of the dish.We'll also add a dash of salt to emphasize the flavors. Spices: Cumin, chili powder, oregano and fresh cilantro are used for that Mexican-inspired flavor profile.Jalapeno is optional, but do note that the spiciness will tone down as the rice cooks. Garlic and jalapeno: Increase the number cloves (I usually use 3-4) for an extra garlicky dish.I use red bell pepper, but any color (yellow, orange, green) will work. Yellow onion and bell pepper: Saute in olive oil until softened for flavor and texture.I also like to cook dry beans in my Instant Pot to control flavor and sodium level (it's also cheaper than buying canned). Black beans: We will use 3 cups of black beans, or around two 15 ounce cans (drained).Brown rice: Long- or medium-grain will work. ![]() This recipe is sure to make it on your regular rotation alongside quinoa black bean casserole, vegetarian enchiladas, and quinoa taco salad.
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