Friday, June 6, 2008

Black Beans and Rice

Tonight I'm making the Chicken Cordon Bleu (sp?) recipe that Janssen contributed. All day I've been wondering what we were going to have for dinner tonight. Then, I remembered ... The BLOG. So thanks Kristi, for the blog; and Janssen, for the recipe. I love you both. You saved my life.

Per the rules of this blog, I have not made the Black Beans and Rice recipe in the past week, but I make it often enough that, in the eternal chronological scheme of things, it will look like I made it tonight. Mainly, I wanted to contribute something today since I'm taking something. It's another Bean recipe. Let's hear a root-toot-toot for a bean meal. I guess you could call me, Ro-bean. heh heh.

Prep Time: 10 min
Cooking Time: 30 min
Stars: 4
Serves: 4

3 Tbs cooking oil
1 med onion, chopped
2 green or red peppers (or one of each ... go crazy), seeded and diced
2 cloves garlic, minced

In a large, heavy saucepan, heat the oil over moderate heat. Add onion and saute, stirring occasionally, about 3 minutes. Add peppers and garlic and cook 3 minutes longer.

2 tsp ground cumin
1 tsp crushed oregano

Add cumin and oregano and cook briefly, stirring.

3 cups cooked black beans, drained (I use 2 cans and moosh the beans with the bottom of the can after they're in the saucepan. It makes for a ... mooshier ... sauce for the rice).
1 Tbs lemon juice (I hear fresh lemon juice tastes less bitter. Alas, I rarely have fresh lemons on hand)
1 Tbs frozen Orange Juice concentrate
2 medium tomatoes, chopped (or 1 can diced tomatoes, slightly drained)
Salt and pepper to taste (if you're using canned stuff, you might forgo the salt)

Stir these ingredients into the sauteed mixture and simmer, covered, 5 minutes, adding a small amount of stock, water or tomato juice if needed to thin the mixture to desired consistency. Simmer for about 20 minutes more, covered.

MEANWHILE: have some yummy rice (I like brown basmati) cooking in the rice cooker that you got at your wedding reception.

Serve over hot, cooked brown rice.

If you want it more pungent (that's an unfortunate word to describe food), stir some chopped onion and chopped green chiles, a little lemon juice and a chopped tomato into the rice before serving. Sliced bananas on the side will help put out the fire (per the recipe book. I've nevered follow this last paragraph. If you do, let us know what you think).

Thanks, again. Long live "What's Cookin?"

1 comment:

Kristi said...

Thanks for the confidence boost Robin! I appreciate your contribution!!!