Recipe of the Week

Black Beans and Rice!

Really?  So much excitement over black beans and rice?  Well, yes, it’s that good, and my only criteria for a “recipe of the week” dish is that it has to taste great.  Check.

Before I get into this simple, but full-of-flavor recipe, I’d like to share a photo of my latest kitchen gadget:

I finally had to admit that I am incapable of consistently making a good pot of rice.  Just when I thought I had those proportions down I would end up with something gummy or crunchy.  I resisted the urge to buy a rice cooker probably because its utility seemed kind of limited.  But in my vegan life, rice is a staple so it had to be done.  The good news (aside from consistently good rice) is that I found this smallish model at Bed and Bath, and with the 20% off coupon it cost less than twenty bucks.  So now I set it and forget it.

On to the beans and rice…

When I searched for a basic recipe I realized that folks out there are getting very creative with their beans and rice.  Asian- inspired, Indian-inspired, etc.  But I just wanted something that had a Mexican vibe, good flavor and a little kick.  Plus I wanted it to be an easy “any night” kind of dish.  So I settled on a recipe from the “Tasty Home” website, and you can link to it here.

Here’s a look at the ingredients–mostly items I usually have on hand:

I followed the recipe as written except I used canned diced tomatoes with jalapeño and cilantro which added just a bit more heat.  The bean mixture starts with a quick veggie sauté:

Once the veggies are soft, you add the rest of the ingredients and let the whole thing simmer for about 15 minutes.  Here’s what it looks like when it’s done:

I love the color in this dish!  You can just see both how delicious it will be and how good it will be for you.  The addition of some apple cider vinegar (every dish needs some acid!!) makes this simple dish a craveable meal.  Spoon it over your perfectly cooked rice (yes!), and it’s done.

Finally, this recipe, which makes 5-6 servings, is very inexpensive and takes no time to prepare.  I used canned beans but you can cut the cost even further by making your own black beans. If you are short on money or time this recipe is definitely for you.   I hope you’ll give it a try.