black beans and rice
Bahama Mama's Beans and Rice from Vegan Lunch Box Around the World
1 tablespoon oil
2 cloves garlic, minced
1/2 habanero, seeded
1 15-oz. can black beans, rinsed and drained
1 cup dry long-grain white rice
1/2 cup coconut milk
4 scallions, chopped (white and part of the green)
1/2 teaspoon EACH ground thyme and salt
1/8 teaspoon EACH cinnamon and allspice
Heat the oil in a medium saucepan over medium-high heat. Add the garlic and pepper and cook, stirring, until the garlic is soft, about 1 minute.
Add 1 1/2 cups water to the saucepan along with the rest of the ingredients (black beans through allspice). Bring to a boil, then turn the heat to low, cover, and simmer for 20 minutes. [I've been known to stir it to keep the rice from sinking to the bottom, and I haven't ruined anything yet.] Take the saucepan off the heat and let the rice sit, still covered, for another 15 minutes.
Remove the pepper before serving. Makes 4 servings.
Dinner tonight, with green beans on the side.
1 tablespoon oil
2 cloves garlic, minced
1/2 habanero, seeded
1 15-oz. can black beans, rinsed and drained
1 cup dry long-grain white rice
1/2 cup coconut milk
4 scallions, chopped (white and part of the green)
1/2 teaspoon EACH ground thyme and salt
1/8 teaspoon EACH cinnamon and allspice
Heat the oil in a medium saucepan over medium-high heat. Add the garlic and pepper and cook, stirring, until the garlic is soft, about 1 minute.
Add 1 1/2 cups water to the saucepan along with the rest of the ingredients (black beans through allspice). Bring to a boil, then turn the heat to low, cover, and simmer for 20 minutes. [I've been known to stir it to keep the rice from sinking to the bottom, and I haven't ruined anything yet.] Take the saucepan off the heat and let the rice sit, still covered, for another 15 minutes.
Remove the pepper before serving. Makes 4 servings.
Dinner tonight, with green beans on the side.