Last night we had Spanish Beans and Rice. A recipe adapted from Fresh from The Vegetarian Slow cooker, and cooked on the stove top. I just cooked 1 1/2 cups of brown basmati rice in 3 cups of water with 1 vegetable bouillon cube. When the rice is finished, set it aside. For the beans, saute one large diced onion, 3 cloves of garlic, minced, and one large diced red bell pepper until beginning to soften. To the vegetable saute add 1 can of diced tomatoes with their juice, 3 cups of cooked pinto beans, and 1/4 cup tomato paste. Stir to combine, then season with chili powder and cumin until desired taste. Simmer for a few minutes to combine flavors. Add in 3 cups of cooked rice and heat through.
I served the beans and rice with some sauteed baby spinach and vegan cornbread.
I will probably be mostly absent from the blog this week. As much as I love finding new and exciting things to prepare, my family isn't always so keen on it. They've been asking for some old favorites, noodle soup and Thai curry, as well as some new favorites like Snobby Joes and Grain and Veggie burgers. So, our week is filled with a lot of repeats for the family. I'll post a few pics at the end of our repeat-a-thon, but I'll probably have little to say.
2 months ago