Lenten Meals: Black Beans and Rice

OK, I have been so bad about posting and I have no excuse other than: random snow and one last snowman to build, parenting, making Easter dresses, hosting book club and having a traveling husband. But please, no pity! This recipe is easy-peasy. I usually just use canned Black Beans, but you can sub dried beans, as long as you pre-soften them by your favorite method. If you are a huge Sir Mix-A-Lot Fan, you can use Red Beans instead of Black Beans…

Black Beans and Rice

1 T butter or oil
1/2 green pepper, chopped
1/2 medium onion, chopped
2 celery ribs, chopped
2 garlic cloves, minced
1 can Mexican style diced tomatoes, drained
2 cans Black Beans, rinsed and drained
1/2 cup water or vegetable broth
1 T cumin
1 T coriander
1/4 t cayenne pepper
1 t salt

Enough Cooked rice for the family
Sour Cream
Diced Green Onion (or regular onion)
Hot Sauce

1. In a large skillet, heat butter (or oil) over medium heat. Add the “Holy Trinity” (celery, green pepper and onion) and garlic. Cook until veg are soft and onion is translucent, about 5-7 minutes, stirring occasionally to keep things from burning.

2. Add the tomatoes, beans, liquid (water or broth) and spices to the skillet. Using a potato masher (or other similar instrument) mash about half of the beans. Bring the saucy mixture to a simmer. Cook until everything is nice and hot.

3. Serve over rice. Top with sour cream, onion and add some hot sauce for a little more of a kick.

It is the season of Lent. I’ll be including the meat-free recipes for your enjoyment and don’t forget, if you have one to share, email it to caffeinatedcatholicmama (at) gmail (dot) com. Include your first name for the props!

Pax Christi!

1 Comment

Filed under Catholic, family, food, frugal, Lent, meatless

One response to “Lenten Meals: Black Beans and Rice

  1. Recipe Chefs

    Great post thanks for sharing. I really enjoy reading your blog very much. Feel free to check out our recipes.

    Recipe Chefs –


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