Wednesday, May 19, 2010
Ginger Black Beans and Rice
If you have listened to Dave Ramsey, the finance wizard, then you know his mantra, "beans and rice, rice and beans!" He's right. It's a cheap combo. Especially if you soak your own beans, but I rarely have the forethought for that to happen.
Rice cookers are beautiful things. I like to cook an extra cup so we have some leftovers for the next night's dessert (my mom's speciality!). Cold rice, milk, cinnamon, and a little honey makes for a good one.
This recipe was born from the ginger. I bought some and it sat on our table for a couple of days before I had a chance to think about it much. I really wanted something gingery and we didn't have much in the way of other groceries and that is where beans and rice always come through! Though this had just the right flavor and spice to seem much more yummy than plain old rice and beans. A winner every time.
1 large onion chopped
2 large cloves garlic smashed and chopped
1 heaping T chopped fresh ginger (or more if you like)
4 T olive oil
2 cans black beans rinsed
pinch of cinnamon
1/4 t curry
1/2 t cumin
1 small can chicken broth
1 tomato chopped 1/2 or more Romano cheese
Saute onion, garlic, and ginger with olive oil, add beans and seasonings, then broth and cheese, simmer until heated through and beans are soft. Either mix with cooked rice in pan or on top rice.
Spring Mix, cucumbers, cilantro, olive oil, vinegar, salt, pepper.