Thursday, December 9, 2010

Double Take, sort of: Black Beans and Rice

This week's double take is brought to you by the letters F for flu and C for cold. Mel's probably got the flu and I've had a cold. As a result, we have totally random, nonmatching double takes for you today. This is sort of a bonus b/c you get to see two random recipes instead of one recipe compared. My recipe for today is one that was made a couple months back.

When I posted Tex-Mex night, I delayed to post Southern Living's black beans and rice so Mel would have a chance to make it too. She may make it someday but for today, I'm going to give you the low down on it. The punchline of this recipe feeds an army. If you plan to make it and eat anything else besides beans, you'd better at least cut it in half. That being said, its not a recipe that is easily halved. I'm going to give you a reduced size recipe that is slightly larger than half the original. If you have a large family that likes eating leftovers, you may want the full recipe. For that, see page 339. Alternately, use this following reduced version and enjoy it with fajitas or something.

Black Beans and Rice (at the bottom) served with Fajitas (above)

Black Beans and Rice (adapted from the All New Ultimate Southern Living Cookbook)

1 c. uncooked long grain rice
3 - 15 oz cans of black beans
3/4 c. chopped onion
1/2 c. chopped bell pepper, any color (I used orange and red)
3 garlic cloves, minced
1 Tbsp seeded, minced jalepeno pepper
1 tsp olive oil
1 8 oz can chicken broth
1/2  - 6 oz can tomato paste, 3 oz tomato paste, roughly 2 Tbsp if you have a squeeze bottle
1/2 Tbsp red wine vinegar
1/2 tsp ground cumin
1/2 tsp dried crushed red pepper
1/8 tsp black pepper
salt to taste

toppings: shredded cheddar, sour cream, chopped tomatos, chopped green onions, chopped cilantro, chopped jalepeno peppers

Cook rice per package. Set aside and keep it warm. (I added 3 c. water and cooked in the microwave in a covered microwave bowl for 12 minutes. Make it anyway that works for you.)

Rinse and drain 2 cans of black beans but don't drain the other can.

Saute onions and next four ingredients and the hot oil over medium high heat in a sauce pan for 5 minutes or until they are tender

Stir in the beans (all), chicken broth and next 5 ingredients and bring it to a boil. Reduce the heat and simmer uncovered for 30 min.

Add salt to taste and serve with the hot cooked rice and desired toppings.

Review: Everybody really liked these at cooking night. This method would take the leftovers for a small family down a reasonable quantity. I preferred mine with some grated cheddar and a little cilantro but this is totally a personal choice. You could easily make these vegetarian with some vegetable broth. I recommend using a version that isn't unsalted so you don't wind up having to overcompensate with salt that hasn't been cooked into the dish. 

1 comment:

  1. I must not be that sick because looking at those beans is making me hungry! I can't decide if I want to go through the trouble to soak dried beans or wait until I have access to canned beans to make those! Delish!