Friday, February 18, 2011
Smoky Beans and Rice with Tortilla Chips
This has been a recent favorite of mine. Again, follows the theme of cheap, easy, and fairly simple.
Again, no real "recipe" here with accurate measurements. Once I make this a few more times, I'll get a solid measured recipe with it. I still have not worked out the spice to lime juice to smoky flavor ratio.
I used black beans in the above photo, but I've also used a mixture of black and pinto beans and mixed light and dark kidney beans. I always use brown rice, though surely white rice would work, just not as nutritious.
I use about half a large onion, diced; several cloves of garlic (3-4), minced; 2 cans of beans (the 15 oz style, or one of the larger cans or a bunch of cooked beans that I make from dry beans). Usually I like a fairly even ratio of beans to rice, about 2-3 cups of each, though I prefer a little more beans than rice.
I start by sauteing the onion in a little oil and adding the garlic. I shake on some cumin and salt, mixing well. Then I add the cooked beans, stirring well. I pour in some veggie broth and then shake a little of liquid smoke into the pot. Seriously, a little goes a LONG way.
I add a generous amount of rice, 2-3 cups, stir. I add more veggie broth, and simmer until the broth really gets absorbed into the beans and rice. (This will happen even more after it cools down, so it's okay if it seems like there is too much liquid when you turn off the heat.)
At this point, I have added lime juice, cilantro, hot sauce, or nothing. I have not perfected this yet, but I've gotten some tasty combination and ratios of all three add-ins. I've also added frozen corn. This goes great with salsa and chips, or just as a hearty lunch.