For about 2 years, I have also implemented the weekly vegetarian meal (for health, weight and environmental reasons). My husband despises it. He is a meat eater, plain and simple. But, since he also does not like to make his own food, he has happily embraced the meatless meals. Since I am also not much of a veggie eater myself, black beans have become a staple. And I am constantly searching for new ways to incorporate them into a meal. The recipe below is from Real Simple (my life bible) and it is wonderful. The March 2009 issue is where you will find this one.
Note : don't skip the radishes or cilantro. They give the recipe a certain crispness. I LOVE cilantro too. The picture below is from the plant I bought for this recipe, and haven't planted yet.
1 cup long-grain white rice
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, cut into 1/4 inch pieces
2 cloves garlic, chopped
kosher salt and black pepper
1 teaspoon ground cumin
2 15.5-ounce cans black beans, rinsed
1 teaspoon dried oregano
1 tablespoon red wine vinegar
4 radishes, cut into 1/2-inch pieces
1/4 cup fresh cilantro
>Cook the rice according to the package directions. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until softenened, 5 to 7 minutes. Stir in the cumin and cook for 1 minute.
>Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes. Add the vinegar and smash some of the beans with the back of a fork to thicken.
>Serve the beans over the rice and top with the radishes and cilantro.
This dish is delish... give it a whirl!
This is the cilantro, that was used to make the dish, that makes me so happy...
Love my beautiful full pantry!
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