Black Beans and Rice

My husband has always been the cook in the family.  I have always loved to bake.  Since he has been moving up in his career, I have had to take on the role of cooking.  However, on the weekends, he does like to cook and this black beans and rice recipe is one of his.  Another one of his recipes is my Peanut Noodle Stir Fry.  That is his favorite.

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He says he has been making this since college.  Back then he was a meat eater and he used to add a chicken breast in this as well.  So if you are an omnivore, feel free to do just that.

Black Beans and Rice

Black Beans and Rice

Prep Time 30 min Cook Time 30 min

Ingredients

  • 3 cups black beans (We used dried that we soaked overnight and boiled in the morning until they got soft.)
  • 3/4 cup tomato sauce
  • 1/2 yellow onion chopped
  • 1 yellow pepper chopped
  • 10 cherry tomatoes halved
  • 1 cup corn (We used frozen organic corn)
  • 1 small jalapeno seeds removed and diced
  • 2 cups water
  • 1/4 tsp garlic
  • 4 T oil (We used avocado oil)
  • Juice from 2 limes
  • 1 cup wild or brown rice + 2 cups water

Instructions

  1. In a small pot, add the rice and 2 cups water.
  2. Bring to a boil, then turn down, cover and simmer until all the water has been absorbed. About 20-30 minutes.
  3. In a large pan, combine the rest of the ingredients and bring to a boil, turn down and simmer until all the liquid has been absorbed. About 20-30 minutes.
  4. You can add the rice into the pan, or keep them separate like we do. That’s it. Enjoy!

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Black Bean Vegetable Soup

Who doesn’t like a good homemade soup on a cold winter day?  Especially if you have been out dealing with the crowds shopping this time of year.  It’s nice to kick off your shoes and curl up with a warm bowl of homemade soup.  This Black Bean Vegetable Soup is the perfect comfort food to warm you up.

We made this soup with vegetables we had gotten in our organic co op basket.  My husband wanted to do the Mexican add on this week, so this soup has a bit of a kick.  Just a warning.  Personally, I am quite wimpy when it comes to spices. Growing up in Boston, we didn’t eat much spicy food.  So this is more a soup for my husband than for myself.  It made about 5-6 servings so you could freeze some for later if you want.  I actually do that a lot.  So here is the recipe.

Black Bean Vegetable Soup

Black Bean Vegetable Soup

Prep Time 20 min Cook Time 5 hr

Ingredients

  • 1 onion diced
  • 4 carrots cut in circles
  • 4 celery stalks chopped
  • 5 tomatoes chopped
  • 3 cups black beans (soaked overnight and then boiled until soft)
  • 2 green peppers chopped
  • 5 cloves garlic minced
  • 2 cups corn (we used organic for all of you wondering )
  • 1 bay leaf
  • 4 cups vegetable stock
  • 1/2 T cumin
  • 1 cut up chipotle chile

Instructions

  1. To save my eyes from burning, I usually cut the onions in the food processor .  In fact, if you want to make it easy, you can chop the veggies up the night before.
  2. Once the beans have been cooked to get a little softer, throw everything in the crock pot   and cook on low for at least 4-5 hours. 
  3. You can cook it on high for 2-3 hours if you wish.

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Recipe Notes

The longer it cooks the more flavor the soup will have. This should last at least a week in the fridge and up to 6 months in the freezer. That’s it.

Simple Black Bean Burrito

Growing up in Texas, my husband is a huge fan of Mexican food.  He always gives me a hard time because I am such a wimp when is comes to spicy foods.  We just didn’t eat much spicy food in Boston.  So this dish is a compromise between the two of us.  I am sure my husband will drop a ton of hot sauce on his before eating. 🙂  Hope you like it.

Simple Black Bean Burrito

 

 

Simple Black Bean Burrito

Ingredients

  • 3 cups black beans
  • 1 cup brown rice
  • 1 yellow bell pepper chopped
  • 1 red bell pepper chopped
  • 1 orange bell pepper chopped
  • 1 cup sliced baby tomoatoes
  • 1 cup frozen corn
  • 1 small shallot diced
  • 2 large cloves of garlic
  • 4 green onion bases (the white part minus the root up until it begins to seperate)
  • 2-3 T light oil (I used safflower)
  • 1 T cumin
  • 2 tsp fajita seasoning
  • salt to taste

Instructions

  1. Cook the rice according to the instructions or in the rice cooker and set aside. 
  2. I only purchase dry beans, so they were soaked over night and then boiled and rinsed to soften before I started.
  3. In a large skillet, heat the oil under medium high eat. 
  4. Put the stalk part of the green onion in the oil and let it sit for about 30 seconds allowing the onion flavor to infuse in the oil.
  5. Next, add the pepper, shallots, and garlic and let cook for another 5 minutes. 
  6. Afterwards add the beans and spices and let cook for about 5 – 7 more minutes stirring often.
  7. Add the rice last, stir, and remove from heat. 
  8. Before serving, add the cold sliced tomatoes with the warm bean mixture.
  9. Wrap up in a whole grain tortilla and enjoy!

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