Monday, March 5, 2012
Black beans and rice
This has been a long-time staple meal in my menus. We love Mexican food (who doesn't?) and this is one of our favorite high-fiber, nutrient-packed meals. Brown rice, black beans and whatever you like. Here I have corn, an orange bell pepper, chopped grape tomatoes and homemade guacamole. Use whatever you like, but the more color the better. We also like to crumble up corn chips and sprinkle over the top for some extra crunch and texture.
To make the black beans you can either used canned. Drain and rinse then heat in a pan with a little bit of water, just to keep them from burning in the pan. For each can, add a tablespoon each of chili powder and cumin, plus the juice from one lime, salt and pepper to taste. It is cheaper to use dried black beans and I usually buy the 2 pound bag, rinse them well and then put them in a crock pot. Cover with water (2 to 3 inches above the top of the dried beans) and cook all day. It makes a lot so I freeze them and use as needed.