Hope you had a great 4th of July!
Ours was just packed with adventure, we went down by the Ballard Locks and watched the trains crossing over the crazy robot claw bridge. And later we watched the fireworks from a pier. Chill-tacular spectacular. Until we saw those UFOs. Kind of freaky. But awesome. Are you hungry?
Pull up a bowl and get ready for mah black beans & rice. I love to make it on a Sunday and then have leftovers all week. Ooh! But, really, anytime is the right time.
Of all my recipes this is the most vegan-able, meaning if you made it without the bacon, you’re done. So you can make this deliciousness for anyone. It’s filling but light, yummy and just right. Let’s make it!
TO THE CUTTING BOARD!
As I’ve mentioned in previous recipes I really don’t get into specific amounts unless it’s absolutely necessary. In this case, it isn’t. Fuggidaboutit. [I suck at faking accents…I really should just stop.] You can chop how-much-ever of which-ever you like, but I suggest: garlic, shallot, white onion, carrot, serrano pepper, green pepper, jalepeno pepper, celery and mushrooms. Mushrooms forever. [I also cut up some cilantro for garnish, not pictured]
And, you know, black beans are sort of imperative to the recipe. Two cans. Not toucans.
Fry up some bacon like so:
Once it’s finished, set on a paper towel to cool and drain and use the grease to get those veggies working. Ow!
Sauté your most resilient veggies first. Carrots, onions and green peppers are the tough guys here. Add serrano now if you’re not into to too-too spicy. The closer to raw, the closer to hellfire. Keep that in mind.
Pop in about a cup of salsa. Whatever kind you like. Oh! It’d be so damn good with corn salsa! Mph! Then throw in the more sensitive veggies next, garlic and mushrooms. Stir gently to coat. When it gets good n’ sizzly, add your beans. I make sure to use a little water to free to those beans at the bottom and pour that water right in. Mama Sunshine don’t waste food, Sunshine don’t neither. [And this concludes the bad grammar portion of the Press, heh.] I also add crushed red pepper and black pepper at this point. What can I say, we like spicy! Pop the top on that sucker and turn it down to low heat.
Make your rice any way you like. I’m not here to tell you how to live your life. Don’t be upset!
While my beans are simmering those last few minutes, I’m washing the cutting board and preparing for serving. Bowl-up your rice and then you’ll be ready for the beans. They only need to simmer about five minutes. Scoop over your rice and garnish with bacon and cilantro.
Honeybee likes his bacon all in one piece instead of the co-garnish method. Either way, delicious!
What’s your favorite bean recipes?
Om nom nom,