Rice and Bean Variations

We eat a lot of rice and beans. Recently, I've tried two variations that we've enjoyed. My inspiration came from www.nomeatathlete. For both of these, I used dried beans. If I put beans in water to soak overnight on Sunday then I can cook several pots of beans on Monday and use them throughout the week. I also like to buy bigger packages of beans, cook them, and then freeze portions to use later. Canned beans can be a quick, easy substitution (but watch out for added salts and sugars!). I double these recipes for our family.

For both recipes, start with this:

• oil
• 1 medium oniom
• 2 cloves garlic
• 1 celery rib (optional)
• 2 cups cooked beans
  

1. Heat oil in a large pot over medium heat. Add onion and garlic (and celery if you want) and saute until tender, about 5 minutes.
2. Add cooked beans to the pan; then follow directions below for your desired variation.


Indian Rice and Beans
 To a garbanzo bean and onion mixture, add:

• 1 tbsp curry powder
• 1/2 tsp cinnamon
• 1 can diced tomatoes with green chilies (I like petite diced tomatoes and a small jar of chopped chilies)
• a thumb-sized piece fresh ginger, minced
• 1/4 cup chopped fresh cilantro

Stir the curry powder and cinnamon into the chickpea and onion mixture.  Fry for a minute, than add the ginger, tomatoes, chilies and their juices.  Cook on medium-high heat for 5 minutes, until the tomatoes no longer taste raw.  Stir the cilantro into the beans, or into the rice.  (We like it in the rice!) Serve beans with rice and add salt and pepper to taste.

Mexican Beans and Rice
to a pinto bean (or black bean) and onion mixture add:

• 2 tsp cumin
• 1 tsp chili powder
• 1 can diced tomatoes with green chilies (or 1 can of diced tomatoes and 1 can green chilies)
• juice of 1/2 a lime
• 1/4 cup fresh chopped cilantro

Stir the cumin and chili powder into the bean and onion mixture and fry for a minute to coat.   Add the tomatoes, chilies, and lime juice.  Cook on medium-high heat for 5 minutes, until the tomatoes no longer taste raw.  Stir the cilantro into the rice.  Add salt and pepper to taste. This is great served with corn tortillas, slices of avocado, or a little sour cream.