February 22, 2018
Beans and rice are staple foods in many countries, going back thousands of years. They are inexpensive and easy to prepare so there are many dishes in which they are the star ingredients. They also can be mixed with many different herbs or spices that make them unique to the flavours of different ethnic groups. The recipe that I am going to share with you is of Indian origin.
This recipe – Black Beans on Rice – has been a staple in my family for at least 20 years. My youngest child was a picky eater, yet I could depend on this recipe to get a good meal into him. When he moved out he took the recipe with him. That shows how attached he was. He has added his own twist now by adding hot peppers or hot sauce to it.
Black Beans On Rice
Ingredients
- 1 14 ounce can black beans drained and rinsed
- 2 tablespoons olive or coconut oil
- 1/2 cup onion chopped
- 1 stalk celery chopped
- 1/4 cup pepper chopped
- 2 cloves garlic minced
- 1 cup vegetable broth or vegetable juice more if needed
- 1-2 teaspoons ground cumin
- 2 tablespoons tamari sauce gluten free
- 3 cups cooked rice of your choice
- tomatoes diced
- sour cream or yogurt optional
Instructions
- Cook rice according to package instructions
- Drain and rinse the black beans. Set aside
- Prepare the onions, garlic, celery and peppers. Sautée in the oil in a medium pan or frying pan until the onions are transparent. About 5 minutes on medium low heat
- Add the beans, broth, tamarind sauce, and cumin. Simmer until the liquid is half cooked away. You don’t want the mixture to be too dry. If too dry, add nice liquid to your liking
- Serve on the rice and top off with the diced tomato and sour cream or yogurt if desired
Enjoy!
