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
Diced Green Onion (or regular onion)
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!