My husband “doesn’t like black beans.” At least, that’s what he thought.
In addition to the goals I mentioned in my first Ten in 10 post, another ongoing goal that I have is to make more vegetarian meals. I typically make one or two vegetarian dinners each week, but I would like to be eating meatless meals at least half of the time.
One of my favorite dishes is black beans and rice. I always substitute it as a side-dish for fries, chips, or any other deep fried items whenever I can (and it pairs wonderfully with fish tacos, another one of my favorites). Recently I ordered a veggie platter at a local restaurant, and it came out with a healthy portion of black beans and rice with an assortment of steamed veggies. It was fantastic, so I decided I had to make some for myself. I saw a recipe in the Food Network Kitchens Best Recipes cookbook that gave me a general idea of where to start… I used their method, but made some pretty significant changes to the recipe.
My husband wasn’t so sure, but he’s a good sport. He’ll eat just about anything I make (the first time I make it, at least). So, he agreed to try my black beans and rice for dinner this evening. Turns out, he does like black beans… As long as they are well-seasoned and not “bland beans” as he put it. These beans get a nice kick from the jalapeño, chipotle, and fire roasted tomatoes.
I served my black beans over whole grain brown rice with some steamed broccoli on the side. How’s that for a healthy dinner?
Spicy Black Beans
- 1 pound dried black beans
- 2 tablespoons extra virgin olive oil
- 1 large sweet onion, diced
- 6 cloves garlic, minced
- 2 jalapeño peppers, seeded and minced
- 1 tablespoon cumin
- 6 cups water
- Kosher salt
- Freshly ground black pepper
- 1 whole chipotle in Adobo sauce, minced
- 1 – 14.5 ounce can diced fire roasted tomatoes
- 1 lime
- Toppings – sliced scallions, diced red bell pepper, sour cream, and lime wedges (optional)
Rinse and pick over the black beans. Set aside. Preheat the oven to 350°.
In a large dutch oven, heat the olive oil over medium heat. Add the onions, garlic, jalapeño, and cumin, sauteeing until the vegetables are tender. Add the water and the rinsed beans. Season with salt and pepper. Bring to a boil.
Once the mixture comes to a boil, cover and bake for one hour.
Stir in the minced chipotle and the fire roasted tomatoes. Bake uncovered for an additional 45 minutes. After baking, the beans should be soft and the sauce will have thickened a bit. Squeeze the juice of one lime into the beans and stir to incorporate. Adjust the seasonings to your liking.
Serve over brown rice, garnishing with your favorite toppings. My favorites are sour cream, slice scallions, diced red pepper, and lemon wedges.