Stewed black beans and rice. One of my simple go to meals. Having freezer packs of precooked beans is definitely a plus. Especially if you appreciate a steaming bowl like this on your dinner table in under thirty minutes.
THE BEANS
You can definitely use canned beans for this but in my opinion, cooking your own dehydrated beans beats any canned beans out there. Organic or not. In a time crunch, ensure you rinse out that slimy liquid when using canned beans.
If you can though, cook your own dehydrated beans to the right tenderness and saltiness. Not only is it more affordable but more flavorful. Typically , If I plan on having beans (black , pinto , kidney….), I ensure they are int he crock pot first thing in the morning. On high and in about 4 hours the beans should be ready. A pressure cooker if you have one will be quicker. I cook enough and freeze 2-3 cups per zip lock bag for future use. Make it a bean prep day even if you don’t plan on having beans that day.
You’ll definitely give yourself some accolades especially if you can have a meal like this on the table in under 30 minutes.
Enjoy some stewed black beans cooked in a fresh herbs and tomato sauce served with rice , sweet potatoes or whatever you fancy. There were no leftovers but if you do have some, enjoy it the next day, and the day after next. I could seriously eat this everyday, but there are many other recipes to try.
This dish is strictly vegan but if you are so inclined, feel free to add some smoked meats, fish or crayfish. If adding smoked fish or meats , wash and add after the tomatoes. Crayfish can be added after the beans during the last simmer session.
Enjoy this with rice or some sweet ripe plantains and so share your Afrovitalityeats creations with us on social media.
Stewed Black Beans and Rice
Ingredients
- 3 cups cooked black beans salted
- 4 small roma tomatoes diced (about 2 cups)
- 2 Tbsp canola oil
- 1 small onion half chopped, hald to be blended
- 2 sprigs of parsley
- 1 small spring onion
- 3 inch small celery stalk
- 3 garlic cloves
- 1/2 a thump chunk chunk of ginger
Instructions
- heat oil in a medium to large skillet. Add chopped onions and saute for 2-3 minutes. Then add in diced tomatoes and cook until it reduces into a thick sauce.
- Add a little more canola oil and continue to fry for about 2 minutes. Blend fresh herbs,remaining half of onion, garlic and ginger with about a quarter cup of water. Add into skillet and simmer for about 5 minutes, stirring occasionally. Season with some salt
- Add cooked beans, and another cup of water. Cover and simmer for about 10-15 minutes. ( Stir to prevent sticking and add more water if too thick). Season to taste and serve with rice ( or sweet potatoes/plantains..)
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