Black Beans & Rice

Penny Pinching
Canned beans are one of the cheapest foods you can buy but there is actually an even cheaper option- dried beans. In this recipe from Eating Well, the dried beans are used to produce a delicious variation of the classic Black Beans & Rice. Dried beans take a little more effort but also produce more flavor and texture. As long as you plan ahead of time, soaking the beans is not inconvenient. Simply pick a day you want to have the beans, then place them in cold water the night before while you're making dinner. The day you're serving the beans, begin simmering them around 3 or 4 o'clock, then they will be ready to cook for dinner around 5 or 6 o'clock. The good news is that by doing a little work ahead of time for this recipe, there is very little time needed immediately before serving. This is especially true if you cook the rice ahead of time, which I would recommend.

Black Beans & Rice
Gluten Free
Serves Two

Ingredients
1/2 cup dried black blacks, picked over and rinsed
2 garlic cloves, minced
1.5 tsp. dried oregano
1 bay leaf
1/4 large onion, chopped
1/2 red bell pepper, chopped
1/4 jalapeno pepper, seeded and chopped
1 tbsp. balsamic vinegar
1/4 cup long-grain brown rice (or use 3/4 cup cooked riced)
salt & pepper

1. Place beans in a large bowl. Fill bowl with enough cold water to cover the beans by about 2 inches. Let soak overnight.

2. Drain and rinse the beans. Place in a soup pot and add 1/2 cup of water, garlic, oregano, and bay leaf.

3. Bring to a boil. Reduce heat to low, cover, and simmer until beans are tender, about 2 hours. Drain and return to pot.

4. Spray a medium skillet with nonstick spray and bring to medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 5 minutes.

5. Add the cumin and jalapeno; cook, stirring, for 1 minute more.

6. Stir the onion mixture and the balsamic vinegar into beans. Season with salt and pepper.

7. Meanwhile, prepare the rice according to package directions (or you can also prepare the rice ahead of time).

8. Serve the beans over the rice.

Nutrition Information--approximately 200 calories per serving