Monday, February 25, 2008

Red Beans and Rice

This recipe has become one of my standards over the last few years. It’s cheap, easy, tasty as left-overs and I am always sure to have the ingredients on hand. I have never really measured anything when I make this but I have written down fairly closely the proportions I use.

Red Beans and Rice

1-2 Tbsps olive oil
1 large onion, chopped
2 cloves garlic, pressed
1 Tbsp organic Mexican chili powder*
2 tsps cumin seed, ground
1 28oz can tomatoes
2 tsps dried oregano
1 can kidney or black beans, drained and rinsed or 2 cups cooked
1 small zucchini, diced
salt to taste
hot chilis to taste, optional


Heat the oil in a large frying pan on a low flame. Add the onion and fry until slightly softened then add the garlic and stir fry for about a minute. Sprinkle in the ground cumin and stir fry 15 seconds or so then add the Mexican chili powder and fry a few seconds more. Add the tomatoes with the juice, breaking them up with your spoon. Add the oregano and hot chilies if desired then leave on low heat to simmer for a good hour or so, stirring now and then. When the sauce is beginning to thicken nicely, add the drained beans and diced zucchini. Continue to simmer for another 30 minutes or so until quite thick. Season with salt to taste (1/4-1/2 tsp should be plenty.)

Serve on brown rice.
Sprinkle with cheddar cheese, (optional).

Makes 4 servings.

* Organic Mexican chili powder -found in many health food stores- is a radically different product than the commercial type you find in regular grocery stores. Commercial brands often have anti-caking agents, sugar, fillers and dyes added. The taste is quite different as well. Go for the good stuff!

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