Black Beans and Brown Rice
This healthy recipe pairs well with just about anything -- salmon, chicken, or game meat like bison and venison. It's also a superb go-to for quick-fix lunches or snacks. Ladle some into whole-wheat tortillas stuffed with crunchy veggies. Pour a cup or two into some chicken or vegetable stock for an easy soup. Or blend a big scoop of your beans and rice with a big bowl of lettuce greens and sliced tomatoes for a filling lunch salad.
Yield: 20 servings
- 4 cups beans (black) uncooked
- 6 red onions diced
- 1 cup fresh garlic chopped
- 2 tablespoons cumin
- 1 tablespoon coriander
- 1 chipotle pepper remove before serving
- 1-1/2 carrots diced
- 2 teaspoons black pepper freshly ground
- 3 quarts water
- 1/2 bunch cilantro leaves picked and chopped
- 2 cups rice (brown) uncooked
- 1/2 cup onions diced
- 1/2 cup garlic fresh, chopped
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon soy sauce, low sodium
- 2 teaspoons cumin
- 5 cups water
- Soak beans overnight, rinse, and drain. In a large stockpot, bring to a boil all ingredients for black bean part of recipe, except cilantro. Then reduce heat, cover, and simmer until beans are soft, about 1-1/2 hours.
- When ready to serve, stir in cilantro. Remove chipotle.
- In a large nonstick medium-hot saute pan, saute rice with all ingredients, except water, until garlic starts to brown. Add water & bring to a boil.
- Reduce heat, cover, and simmer until rice is cooked through, about 40 minutes. When done, combine with cooked black beans, or serve separately.