Friday, June 21, 2013

Beans and Rice

Almost done with the series, and I'm finally getting around to a recipe.  This one is so easy and good for you!

I cook my own beans, because I like to mix different ones together.  But you can buy (and thoroughly rinse!) whatever canned beans you prefer.  Just be careful, because canned kidney beans often contain added sugar.

You will need:

1/4 c dried black beans
1/4 c dried pinto beans
1/4 c dried kidney beans
1/4 c dried great northern beans

1 c brown rice

1 jar of your favorite salsa (again, watch the ingredients!)

Optional toppings:
shredded cheese
sour cream
diced avocado
diced green onions
diced jalapenos

It's best to soak your beans overnight before you cook them.  But, if you're like me, you'll forget about it and wait until the last minute to start cooking the beans.

Bring the beans to a boil.  Reduce heat and simmer for a couple hours until the beans are tender.  Make sure you keep an eye on them, or you'll end up cooking all the water out and burning your beans (ahem).  Or, if you remembered to soak them overnight, just put them in the crock pot with enough water to cover them a couple inches cook on low all day or on high for about 4-5 hrs.

While the beans are cooking, cook your rice.

Once the beans are done, drain them.  Mix them in with the rice and add the salsa.  You can stop here and serve the beans and rice, or you can put it in a pan, cover with cheese and bake in a 350* oven until the cheese is bubbly.  I'm skipping the oven part this time, because I don't need to heat up the camper ;)

When serving, let everyone top with their favorite toppings.  

Cooking things in the crock pot is a great way to go in the summer.  It allows you to put supper in in the morning before you get busy with everything and it doesn't add a lot of heat to the house.  You can even set it outside to cook if you're short on space =)

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