Red Beans and Rice
I’m a HUGE fan of one-pot wonders, mostly because I am NOT a fan of dishes – and while hubby does his part more often then not I’m the one on dish duty. Needless to say this week’s challenge (yes – posting on time!) for /52weeksofcooking was right up my alley. I actually made a few dishes for this “challenge”, mostly because this time of year I tend to rely heavily on my slow cooker and dutch oven. Any recipe that allows me to toss everything in and then forget about it for a bit of time is a winning recipe, and while this requires a bit of massages for the most part it really is a fix it and forget about it.
1 1/2 cups red beans, presoaked - or 2 cans 14.5oz
2 cups brown rice, precooked
2 cups vegetable stock
1 tbsp vegetable oil
3 cloves garlic, minced
1 sweet onion, diced
1/4 tsp cumin seeds
1/2 tbsp chili powder
1 beefsteak tomato, diced
1 serrano or jalepeno pepper, diced (for less spicy deseed)
shredded cheese (optional)
sour cream (optional)
- If using fresh beans, prepare the 1 1/2 cups per bag instructions. Rinse and set aside.
- Soak the brown rice in room-temperature water for at least 15 minutes, then drain and rinse and set aside.
- Heat the vegetable oil in a large sauce pan over medium heat. Add the garlic and onion and cook for 7-10 minutes or until garlic starts to turn golden. Add the presoaked rice along with the cumin and chili powder, cook for a minute stirring the entire time.
- Add the vegetable stock and bring to a boil, then cover and simmer over low heat for 10 minutes.
- Remove the lid, then add the beans and tomato along with the pepper. If needed add more vegetable stock, otherwise cook for a final 5 minutes before serving.
This dish was fantastic and much better than any boxed versions I’ve had – makes me wonder why I resorted to them in the first place. I topped mine with a bit of sour cream while Joe added cheese, lots and lots and lots of cheese. For lunch the next day I enjoyed it naked, adding a little water to the bowl before reheating. I’m not sure how traditional this dish is but it was insanely good and will probably join the monthly rotation!