Hearty and Healthy: Savory Black Beans and Rice

| December 17, 2008 | 2 Comments

savory-bbr-2

Where have I been? There are halls to be decked (check! just need to get the tree), cards to be sent (tomorrow, I promise!) and presents to be wrapped (ahhh, soon?). But meanwhile it’s mid-December and I am swamped. I’ve been baking cookies left and right. My office is buried under press releases, press kits and samples for The Voice of Mom. I am writing about town politics for a newspaper again. Then there are the columns and blogs …

Admittedly, it’s a lot. But as my friends always remark, I thrive under pressure.

Today, I wanted to share something that is very heart healthy, and tasty too. It’s a vegetarian dish that combines some very good-for-you ingredients with a very filling, hearty result. Now, don’t get me wrong. Brown rice? I barely touch the stuff. I hate how it’s always just a little chewy, like it might be undercooked or something. But I am slowly coming around to accept the important, fibrous grain. It is healthy and I want to be healthy. Yes, so I will just accept that it’s good for the digestive track.

But if I am going to eat the stuff, it’s got to taste good. In fact, it’s got to be delicious.

This recipe delivers. In fact, it is absolutely delicious. Since there aren’t any hot peppers or chile powder, it’s very kid friendly (but it still has a wealth of flavor). Sprinkle it with a little cheddar for a bit of dairy and the kids eat it up literally and figuratively.

Savory Black Beans and Rice
serves 4

2 tbsp olive oil
2 cloves garlic, minced
1 onion (about 3 inches in diameter), chopped
1 red pepper, diced
1/4 cup lime juice
salt and pepper, to taste
1 tsp oregano
1 can diced tomatoes
1 can low-sodium black beans, drained and rinsed
2 cups cooked brown rice

Heat the olive oil over medium heat. Add the garlic, onion and pepper. Cook, stirring frequently, for 5-6 minutes, until onions are softened and just beginning to caramelize. Add lime juice and stir to combine, scraping the bottom of the pan. Sprinkle with salt, pepper and oregano. Stir to combine.

Add the tomatoes (with juices) and the black beans. Let cook for an additional 5-6 minutes.

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Tags:

Category: vegetarian

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (2)

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  1. Amanda says:

    Just wanted you to know I had a call out to you on the blog the other day because I am getting so many great cooking ideas from you!! I’m enjoying all these healthy doable recipes.

  2. Danielle says:

    I saw this recipe when you first posted it…and have been thinking about it since. I made it tonight for dinner and it did not disappoint. I ended up using lemon juice (I didn’t have any lime juice) and a blend of white jasmine rice and brown jasmine rice. It was delicious!! Thanks for a great recipe!

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