Monday, January 25, 2010

Black Beans and Rice

Looking through my previous posts, I realize that I have never written about one of my all-time weeknight staples. After a long day and not looking forward to ordering in, black beans and rice is a dish that I go to quite often. I keep the ingredients in my pantry at all times. It's a simple preparation that can be thrown together quickly. Paired with a simple salad of fresh ingredients along with sliced avocado on the is my take on black beans and rice.

Black Beans and Rice

splash of olive oil
I (15-ounce) can black beans (with liquid)
1/2 green pepper, diced
rice (I suggest Uncle Ben's Instant Whole Grain Ready Rice)
1/2 onion, chopped
1 garlic clove, minced
splash of cider vinegar or white wine vinegar
sea salt
pinch of dried oregano
crushed red pepper flakes, to taste


Cook the rice according to package directions. In a medium pan, heat the olive oil and toss in the onions and garlic for a few minutes. Add the green pepper and a pinch of salt and saute until soft and slightly browned. Add the full can of black beans, pinch of dried oregano, splash of vinegar and a little more salt and bring to a boil. Lower heat and simmer for 10 minutes or so until some of the liquid is absorbed and the texture is to your liking. Serve over rice with a few slices of avocado and top with crushed red pepper flakes.

Serves about 2.

I think the best part about it is that it makes for incredible left-overs. Top off a salad with some fresh corn and tomatoes for lunch or roll up in a corn tortilla for a vegetarian taco dinner the next night!

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