Thursday, November 15, 2007

Dena's Black Beans & Rice

I gotta admit, I make a mean black beans and rice. I do. It's a recipe I've developed slowly but surely over the years, and my husband adores it.

We had it for dinner last night and it was de-lish as usual. It's a great cool weather recipe and it is SO EASY to make! Easy clean-up too, which is nice.

We eat brown rice whenever a recipe calls for rice, but feel free to use white rice if you prefer.

Dena's Black Beans & Rice

2 tbsp extra virgin olive oil
4-5 cloves garlic, chopped
1 medium onion, diced or chopped
1 green bell pepper, diced or chopped
1 red bell pepper, diced or chopped
3 14.5 oz cans organic black beans (I sometimes use 2 25 oz cans instead)
2 tbsp cumin
2 tbsp oregano
1 tsp paprika
1 tsp Italian seasoning
1 bay leaf
Tabasco to taste
2 tbsp red wine vinegar
5 cups cooked brown rice
Jack, provolone, or mild cheddar cheese to top
Salt and pepper to taste

Heat the olive oil over medium-high heat til it shimmers in a large pot or dutch oven. Add garlic and onion til the garlic is almost toasty and the onion is translucent, then add bell peppers and let it all cook together til the peppers are softened, about 2-3 minutes, depending on your stove.

Add 1 tbsp cumin, 1 tbsp oregano, paprika, and Italian seasoning and let the spices bloom, about 1-2 minutes. Add black beans and bay leaf and bring it to a boil, then reduce heat to let it simmer and add remaining cumin, oregano, and Tabasco.

At this point, it's done, so you can serve it whenever you like, but make sure to add vinegar and salt and pepper about 1 minute before you take it off the heat.

I mix the rice into the pot, but you can also serve it over rice instead, making sure to top with cheese. And I always add extra Tabasco to mine, cuz that's just the kind of girl I am. Yum...enjoy!

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