Black Beans and Rice

Lest you become concerned that all I do is bake cakes, pies, cookies and other decadent desserts....

Here is a quick and easy recipe for beans and rice that I hope you'll like. I found this in a Mollie Katzen (of Moosewood fame) cookbook a few years back. I ran across this while copying recipes in Barnes and Noble one day. I believe the actual cookbook was called Moosewood Restaurant Cooks at Home. This is regular lunchtime fare for the girls and me, guaranteed to bring the question, "What smells so good in there, Mom?" I love a good vegetarian lunch and the girls could eat their weight in rice (imagine that...) So it satisfies our collective tastebuds and just hits the spot.

Often I will halve this if I only have one can of beans on hand; but if I make the whole recipe, there are gleeful noises coming from at least one little girl at breakfast the next morning. You can read about her other strange breakfast rituals here.

I make one minor change: I omit the bell pepper. Sacrilege, I know. I just don't care for them, and I think they overpower most dishes. But you go ahead and include that bell pepper if it makes you happy, you hear? And do use brown rice. It takes a little longer to cook, but it is so much better for you than the white stuff... B vitamins, iron, fiber, you get the idea. The beans and brown rice really do make this a complete protein. Healthful, hearty deliciousness in no time flat!

Mmmm, my mouth is watering just thinking about it....

My favorite rice. I make it in a rice cooker...so simple.

Saute' the onions and garlic and toss in the spices. It smells heavenly!

Dump in the canned tomatoes and beans.

Let it simmer away while you wait for the rice to finish.
Your stomach will probably be growling at this point, but hang in there.

Bat Girl loves this.

And so does her side-kick, Cat Woman.
I just love putting smiles on those little faces.

Black Beans and Rice

• 3 tablespoons olive oil
• 1 onion, diced
• 1 red or yellow bell pepper, diced
• 3 large garlic cloves, minced
• 2 teaspoons cumin
• 1/2 teaspoon dry mustard
• 1 16 ounce can tomatoes w/juice
• 2 16 ounce cans black beans, drained
• salt and pepper to taste
• hot, cooked brown rice
• grated cheddar cheese
  

Saute' onion, pepper, and garlic in oil. Stir in cumin and mustard. Add tomatoes and beans. Simmer for 15 minutes. Server over rice. Sprinkle with grated cheddar cheese.