Saturday, June 25, 2011

Black Beans and Rice Cheap Eats

This is a super cheap eats dinner. I do believe it runs about 5 buck'o'la's for the whole meal with left overs for a family of five. I also love when I am more prepared I can throw everything into a crock pot the night before, place it in the fridge so in the morning I can pop it in the base and hit start . Then after cooking all day without any work dinner is done! It also qualifies in my book for our weekly meatless dinner we try to do. Triple Bonus! The kids and hubby like it with a little cheese on top and I still am sneaking brown rice past the kids by 1/2 brown/ 1/2 white. I am going to up it to 3/4 brown to 1/4 white I think here soon and see if they notice.  Leftovers are great in a burrito the next day with some chicken and homemade Spanish rice, like my recipe for oven baked burritos.

I was unprepared and had decided to make this the morning of so I quick soaked 1 pound dried black beans by bring water just to a boil and turning the stove off and letting  beans soak for 3 hours. I prefer to let the beans soak over night and then cook.
I then drained the beans and added fresh water and cooked the beans for about 45 minutes to an hour till soft. NEVER ADD SALT WHEN COOKING THE BEANS! They will be hard if you add salt. Drain and rinse.
Add 2 tablespoon olive oil to a large pot and turn heat to medium.
Add 1/2 a whole large onion chopped to the oil and caramelize over medium/ medium high heat. My old stove was medium/high, the new stove is medium as it has a higher BTU burner.
Chop 1 whole bell pepper,1 stick celery, and 2 carrots. I had red so this is what I used.
Toss in with the onions when they have browned. I was rushed on this particular day, so the onions don't have as much color as I would like. Well worth the extra time in the finished product to get a nice golden brown first on the onions!
1 clean pablano pepper washed and placed over high heat of the burner to char the outside. Alternately you could place it on a grill or under the broiler, but I have done this for years and always works great, just don't walk away.
This pepper started to peel the skin faster then normal and that is ok, you will just rotate the pepper until all sides are charred.
Place in a stainless steel or glass bowl and cover for about 20 minutes. Then rinse under cold water to remove the charred skin.
Chop 2 medium tomatoes ( I used roma's this time), the charred pepper, 1 jalapeno seeds removed.
Toss cooked black beans, tomatoes, poblano pepper, and jalapeno into the pot. Add 3 1/2 cups chicken stock or water ( just shy of covering beans), 1 teaspoon salt or to taste, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 2 tablespoons taco seasoning, 1 tablespoon italian seasoning and 3 teaspoons hot sauce ( i used cholula) or to taste. Mix well and cover over low heat. Cook about 2 hours until sauce has thickened. Stir occasionally.
Add cheese if desired and serve over rice.


Preparation time:30 minutes
Cook time: 3 hours

Ingredients:
  • 16 ounces black beans soaked and cooked until tender
  • 2 tablespoons olive oil
  • 1/2 a whole Large Onion, Chopped
  • 1 stick Celery, Chopped
  • 2 medium Carrots, Chopped
  • 1 whole Bell Pepper, Chopped
  • 1 whole Roasted Poblano Pepper, Chopped
  • 2 whole Medium Tomatoes, Chopped
  • 1 whole Jalapeno,Seeded and Chopped
  • 3 1/2 cups Chicken Stock or Water, or till beans are almost covered
  • 1 teaspoon Sea Salt or to taste
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic
  • 1 tablespoons Italian Seasoning
  • 3 teaspoons Hot Sauce or to taste
  • 3 cups Cooked Rice
Instructions:

Wash, remove any bad beans and soak the black beans overnight in 3 times as much water as the beans. Alternatively cover with 3 times as much water in a large pot, bring to boil, cover and remove from heat. Let sit for 3 hours.

Rinse soaked beans and place in a large pot cover with 3 times as much water. Bring pot to boil and cook for about 45 minutes to an hour at a simmer. Test beans to see if done, they will be soft to eat. Drain and rinse beans.

Roast 1 pablano pepper over high heat of burner, to char the outside. Rotate until all sides are cooked. Remove to a bowl and cover for 15 minutes. Then place under cold water and remove the skin. Alternatively you could place on the grill over high or under the broiler.

In a large pot place oil and onion over medium to medium/high heat and saute onion until caramelized. Add celery, carrots and bell pepper. Stir to combined. Turn heat to low. Add pablano peppers, jalapeno, tomatoes and beans. Add stock or water till almost covered. Stir in all seasonings. Cover and cook over low for about 2 hours until sauce has thickened. Alternatively you could place in a crock pot and let cook all day over low.

1 comment:

  1. Made this tonight and it was DELICIOUS! Thanks! I didn't have any fresh tomatoes so I used a can of diced.

    ReplyDelete

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