Fully epic beans and rice
I am utilizing my "grew up with hippies powers".
Dish #1. Brown rice (spicy)
6 cups H2O, bring to boil in a pot with a lid and plenty of room.
3 cups short grain brown rice
While water is boiling, add a few Tbs of good olive oil, a pinch of salt, plenty of cayenne pepper, chili powder, cumin, and oregano. When water has come to a full boil, add rice, stir, reduce heat to low, put on lid. Do not disturb for 1 hour. After one hour, take off heat.
Dish #2. Black beans (spicy)
2lb black beans, washed and sorted
12 cups water (or broth, I just added a few tsp of vegi bullion to the water)
A few TBS of olive oil
1 medium onion, chopped fine and fried
2 HOT serrano peppers, one chopped fine, the other split down the middle and put in whole
2 whole stalks to celery, washed, leaves trimmed off
several bay leaves
lots of crushed garlic
salt
black pepper
lots of ground cumin and coriander
a little oregano
Put everything into the slow cooker. Set to High for 1 hour, reduce to low for about 6 or until beans are soft. Can be kept on warm for a while after that. When done, fish out the celery, whole pepper, and bay leaves. Makes a VAT of beans. VAT. om, nom, nom.
Combine rice and beans in your favorite ratio. We've been eating them in tortillas with a little cheese, sour cream, extra hot sauce, and lettuce. But honestly? They are so good I can eat them strait up :) YUM RICE AND BEANS!!!!
Dish #1. Brown rice (spicy)
6 cups H2O, bring to boil in a pot with a lid and plenty of room.
3 cups short grain brown rice
While water is boiling, add a few Tbs of good olive oil, a pinch of salt, plenty of cayenne pepper, chili powder, cumin, and oregano. When water has come to a full boil, add rice, stir, reduce heat to low, put on lid. Do not disturb for 1 hour. After one hour, take off heat.
Dish #2. Black beans (spicy)
2lb black beans, washed and sorted
12 cups water (or broth, I just added a few tsp of vegi bullion to the water)
A few TBS of olive oil
1 medium onion, chopped fine and fried
2 HOT serrano peppers, one chopped fine, the other split down the middle and put in whole
2 whole stalks to celery, washed, leaves trimmed off
several bay leaves
lots of crushed garlic
salt
black pepper
lots of ground cumin and coriander
a little oregano
Put everything into the slow cooker. Set to High for 1 hour, reduce to low for about 6 or until beans are soft. Can be kept on warm for a while after that. When done, fish out the celery, whole pepper, and bay leaves. Makes a VAT of beans. VAT. om, nom, nom.
Combine rice and beans in your favorite ratio. We've been eating them in tortillas with a little cheese, sour cream, extra hot sauce, and lettuce. But honestly? They are so good I can eat them strait up :) YUM RICE AND BEANS!!!!