Thursday, July 7, 2011

Black Beans & Mexican Fried Rice


I didn't originally mean for this blog to be so recipe centric.  But as I love to cook and do it every day, it's been the most natural thing for me to write about regularly.  And I don't plan on stopping the flow of recipes any time soon!  But there are a few non-food posts that have been floating around in my head that I hope to get "on paper" in the next few weeks, among them:
  • My summer reading list
  • A great craft my daughter and I are working on
  • Some cool stuff God's been teaching me through 1 Corinthians
It just feels like it takes me so stinkin' long to process photos and write posts, and in the meantime, a family's gotta eat!  And this here's good eatin'.  It's my favorite kind of summertime meal too, just a few ingredients that I almost always have around, adaptable to the use of garden vegetables, and quick to prepare on the stovetop.  Are the beans considered refried?  I don't really even know.  But they're beans. Yummy black ones that you can eat!  Read on for my very official and scientific directions.


Black Beans
  • 4 15oz. cans black beans
  • 2 large onions, diced
  • 4 cloves garlic, smashed
  • 4oz. can diced green chilies (OR one or two jalapenos, diced small and seeds removed)
  • 2 tsp. lime juice
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin powder
  • oil
  • 3 strips of bacon, diced (optional)
  • cheddar or Mexican blend cheese

In a large skillet, fry bacon. You can remove the crispy bacon bits, but I like to leave them in.  Saute onion, green chilis and garlic in bacon fat (or in some oil, if you're going the meat-free route) until onion is soft and translucent.  Add the black beans with their liquid, salt, sugar, cumin, and chili powder. Bring to a low boil, then reduce heat and simmer until liquid has mostly evaporated and consistency is that of a thick porridge, stirring occasionally and mashing about 1/2 of the beans with the back of spoon as you cook.  Add the lime juice near the end of the cooking time.  If beans dry out, you can always add a little more oil.  Just before serving, I like to sprinkle the top of the beans with a handful of cheddar cheese.



As a blogger, everything you say is just out there for public review and critique.  I live in pretty perpetual fear that someday I'm going to post an "ethnic" recipe and someone from the supposed country of origin is going to leave a comment saying no one in their entire country ever eats anything remotely like the recipe I just posted and would I please do the world a favor and never write again.  So I know this should probably be called arroz something but I'm just going to call it Mexican Fried Rice and fall on your good graces, ok internets?  Olé!



Mexican Fried Rice

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • oil
  • 2 cups long grain rice
  • 1 can "Mexican Fiesta" diced tomatoes (we get these at Aldi) or 2 c. fresh diced tomatoes and a pinch of cumin
  • 2 1/2 c. water or chicken broth (or water and bouillon) 
  • salt and black pepper to taste

Saute onion and garlic in a few tablespoons of oil until onion is soft and translucent.  Add rice and fry, stirring constantly, for 1 minute. Add tomatoes with their liquid and water or broth (broth preferred), and bring to a boil.  Reduce to a simmer and cook rice as usual, or as directed on package. Fluff with a fork, season with salt and pepper if desired and serve.

And, I have to give a virtual head nod to my dashing husband and his amazing garden of plenty that provided our delicious salad last night...just look at these fine greens:



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5 comments:

Shauna K said...

I might actually try this recipe for your fried rice!! (I usually don't like it fried) oooh and your greens look fabulous!! ours succumbed to a fungus gnat infestation :( Oh! And just a tip that I've started using- if you drain the beans first and rinse them, it reduces the sodium up to 40%! I just replace the "bean juice" with plain ol' water in my recipes, and I haven't noticed a difference in taste at all (except perhaps a little less salty)!

Shauna K said...

I loved looking through your "webstore" on Amazon and seeing what cooking supplies we have in common, hehe :D

ladybehindthecurtain.com said...

This looks so good. I'm having a recipe only link party "Cast Party Wednesday". This would be a perfect addition to my party. I would love it if you came by and shared some of your recipes with us.
Thanks,
I hope to see you there!

Miz Helen said...

Hello,
Your Black Beans and Mexican Rice would be a big hit with our group. I just love your combination of flavor, it is a great recipe! Thank you so much for sharing with Full Plate Thursday and sure hope to see you again real soon!
Miz Helen

ladybehindthecurtain.com said...

Hi, I wanted to thank you for visiting Cast Party Wednesday last week. I would love it if came back tomorrow and shared more of your recipes with me.
Thanks,
I hope to see you there!