Sunday, June 23, 2013

Meatless Monday: Black Beans and Rice

We all probably have several days during the week that we go meatless. But it is a good thought to make it deliberate and specific. We save money going meatless, we give our digestive track a rest from the extra effort of processing meat, and we save the environment since there are maybe  fewer cows, pigs or poultry needed to feed us.

But do we lose anything doing that? Not really. For example, take today's recipe for meatless Monday: Black Beans and Rice.

Great taste and texture. Excellent protein and nutrients. Beautiful color, more deep purple than black. Smells inviting. Simple preparation and cleanup. Ingredients could not get easier to find. Saves well if there are leftovers. It even freezes. So, let's go!

This recipe is good for two adults.

Black Beans and Rice


1 c black beans
1 tsp chili powder
1 tsp ground chili pepper
1 tsp garlic powder
1 small onion
1 large clove garlic

Step 1: Boil black beans in 2 qt. saucepan with 1 1/2 qt. water until tender, about 1 hour.
Step 2: Add other ingredients, cook until well integrated into beans, about 20 minutes.

Prepare one cup rice according to instructions. (You can prepare rice while Step 2 of Black Beans is combining.)

Pour beans over rice. If you like, you can sprinkle cheese on top. We liked grated Medium Cheddar.

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