Black beans and rice

After eating some surprisingly tasty vegetarian meals of late, I’ve been trying to cook vegetarian from time to time. 

Black beans and rice

Black beans and riceIngredients
1 cup Basmati rice
1 Tbs olive oil
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, chopped
1 tsp ground cumin
2 cans black beans, rinsed and drained
1 tsp oregano
1 Tbs red wine vinegar
4 radishes, cut in largish chunks
1/4 cup cilantro

Directions
Cook rice according to package directions.  While rice is cooking heat the oil over med high heat in a large pan.  Add the onions, bell pepper, garlic 1/4 tsp black pepper and cook until the veggies are softened.  Stir in the ground cumin and cook for another minute or so more.

Add the beans, oregano and 1 cup water. Cover and simmer for 10 minutes before stirring in the vinegar. Mash some of the beans with a fork to thicken the cooking liquid. Serve over rice and top with radishes and cilantro.

Serves 4 as an entree, 6 as a side dish

Note:  This was tasty, but a little bland. The next time I cook this, I’ll up the amounts of garlic and cumin and add a bit of cayenne or habanero pepper sauce--or at least sprinkle some on when it’s in the bowl.  I also use dried reconstituted beans which cuts down on the salt content dramatically.  Without the rice, it also works as a kind of burrito

Posted by Mike on Tuesday, May 05, 2009 at 03:22 PM
Filed in: Entrees • Sides • Veggies • ◊ Permalink
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