Rice Cooker Beans and Rice

My library books are due back in two days and there are several recipes I need to save before then.

I haven't used my rice cooker for much besides rice, however, I've heard they are great for all sorts of other cooking as well.  This is my first attempt at something in addition to rice in my rice cooker.

We loved this.  Curtis and I especially loved the addition of plantains and bacon to give it a little extra oomph.

Serves 6

Rice Cooker Black Beans and Rice
adapted from More Mexican Everyday by Rick Bayless

1 1/2 c rice
1/4 c onion, chopped or 2 green onions, trimmed and cut into 1/4"pieces
chicken broth or water
salt
2 T olive oil
1 large black-ripe plantain, cut into 1/2" pieces
4 oz shredded meat from smoked pork shanks/hocks, or cubed ham, or bacon, cooked and cut into 1/2 inch pieces
2 (15-oz) cans black beans, drained
1/4 c cilantro leaves, chopped

Put rice and chopped onions in rice cooker.  Cover rice with usual amount of chicken broth (water) for the rice cooker.  Pour in two cans of drained black beans and turn on rice cooker.  Taste broth and season with salt as desired.  Turn on rice cooker to regular and cook.

While the rice cooks, heat the olive oil in a pan over med to med-high heat.  When the oil is hot, add the chopped plantain and cook, until it is browned on all sides.  Remove from heat and set aside.

In the same pan, cook the bacon (if using) until crispy.  If using other meat, you don't need to do anything to it.

When the rice is done cooking, add the browned plantains and meat.  Fluff to combine and heat for 5-15 minutes.

When ready to serve, sprinkle with chopped cilantro and top with salsa or queso fresco as desired.

So Much More than Beans and Rice

So for those of you who don't have kids, I am going to be brutally honest.  Kids are fickle, fickle things.  You think you know a kid's eating habits and then they go and change.  This change doesn't necessarily start over years or months.  This is a day to day sort of change.

Those who have been reading this blog since is conception many moons ago, may remember, if you have a memory like an elephant, that M is not a bean fan.  It often takes coercion, unless it is lentils which she loves.

Tonight, M ate only beans for supper.

Those who read my post two short posts ago may remember I said that my boys aren't eating my supper or liking my food.  Today, J ate a serving of supper and asked for more.  (Little I wouldn't touch, so at least someone is true to form).

I was less than excited about tonights' meal, part of our eat more healthy plan.  Beans and Rice.  Sigh.

This is so much more than beans and rice.  It's what my family called Mexican haystacks (tacos on rice), but all together different.  It's beans and rice go gourmet.  It's absolutely yummy.  I will make this again and next time, I'll be much more excited about making it.  If you want to simplify this, use 1 - 2 cans of black beans in place of the dried beans.  I prefer the dried beans because I better control the sodium content.

I changed up this recipe a bit.  The original was in Bon Appetit's January 2012 issue.

This will serve 4 in these proportions.

So Much More than Beans and Rice
adapted from Bon Appetit

1 c dried anasazi or black beans
1 T bacon grease or olive oil (guess which I used)
1/2 onion, diced
1 lg clove garlic, minced
1 c Granny Smith apple, cored and chopped
1/4 c chopped cilantro
1/2 lime juiced
2 T olive oil
1/3 c (about 1/2 of...) red bell pepper
3 garlic cloves, minced
1 t chili powder
1 t ground coriander
1/2 - 1 t ground cumin
1 1/2 c chicken broth
3 c cooked brown rice
1 c cooked, shredded chicken (using a rotisserie chicken is easiest.  Don't use frozen cooked chicken)

Cook anasazi or black beans.  Quick soak method (because I always forget to soak them overnight):  put the beans in a pot and cover with 3 inches of water.  Bring to a boil, cover, and remove from heat.  Let stand for an hour.  Drain.  In same pot, heat bacon grease or olive oil.  Saute the onion until it is soft and slightly browned.  Add the garlic and cook until fragrant.  Return the beans to the pan.  Cover with water (1 - 2 inches above the top of the beans/onions).  Cook for 40 minutes for adzuki beans, or until tender.  (Black beans will take a bit longer).

In a small bowl, combine  the apple, cilantro, and lime juice.  Set aside.

Heat 2 T olive oil in a saute pan or skillet.  Add the bell pepper and cook until tender, about 5 - 6 minutes.  Add the garlic, chili powder, coriander, and cumin and saute 1 - 2 minutes, stirring constantly.  Add beans and broth.  Bring to a boil.  Reduce heat just until the beans are simmering briskly (not past medium in my case).  Stir occasionally, smashing some beans with the back of a wooden spoon to help thicken the sauce.   Cook for 8 - 10 minutes.

To serve:  put a pile of rice on a plate.  Top with beans followed by chicken and then apple/cilantro salsa.  Season as desired with salt and pepper.

Vegetarian Black Bean Chili

My search for recipes containing oranges continued and I came across this recipe for Vegetarian Black Bean Chili. I decided to use this recipe to cook up a batch of black beans. As the black beans were cooking though, I realized they were a little spicy for my kids, so I used an equivalent of 2 cans of home-cooked and 1 can of store bought beans.

It turned out great! It wasn't really vegetarian since my home-cooked beans were cooked in bacon grease, but we're not vegetarians so that wasn't a problem. We all enjoyed it, except for J who has decided he's not a big bean fan (however, now M is. I am convinced they trade off liking foods just to vex me!). The toppings were definitely a plus for the meal. This serves 4 - 6.

Vegetarian Black Bean Chili
adapted from Bon Appetit

2 oranges
2 T olive oil
2 c chopped onions
4 garlic cloves, pressed
2 - 4 t chili powder (adjust according the the black beans you are using. Mine were spicy so I didn't add any chili powder)
4 t ground cumin
2 t ground cinnamon
3 (15-oz) cans black beans, drained (or the equivalent of home-cooked black beans, about 5 1/4 c)
2 (14.5-oz) cans diced tomatoes in juice

crushed tortilla chips
grated cheddar cheese
sour cream or plain yogurt
chopped fresh cilantro
hot sauce


Grate enough orange peel to measure 1 1/2 t. Juice oranges.

Heat oil in heavy large sauepan over medium high heat. Add onions; saute 5 minutes. Mix in garlic and spices. Add beans, tomatoes, and half of orange juice. Simmer over medium heat until heated through and flavors blend, stirring often, about 15 minutes.

Mix in orange peel and remaining orange juice. Season to taste with salt and pepper.

To serve, ladle into bowls and garnish with hot sauce, sour cream , chopped fresh cilantro, cheddar cheese and tortilla chips.

Pot of Black Beans

During college, I went to Central America (primarily Guatemala) for a semester and feel in love with black beans. I came home motivated and learned how to make basic dried black beans. When I first started working and had no money, I spent a lot of time eating those said black beans on rice. In due time, my paycheck increased, I discovered the Moosewood Restaurant Cookbooks, and Cooking Light Magazine. I roamed away from black beans. If I ate them, it was in a restaurant or out of a can with a meal. It's been a good ten years or so since I've last opened a bag of black beans up, soaked them overnight, and simmered them throughout an afternoon.

For some reason, I felt inspired this weekend. Maybe it was seeing someone on facebook talk about making a pot of beans. Maybe it was the cold that settled over us for the weekend. Whatever, it was, I went to the store, bought a bag of beans, and searched for a new recipe of black beans (not wanting the old, tired recipe that was so 10 years ago).

The revival is complete!! I made a fabulous pot of black beans that made the whole house smell delightful and went beautifully with our pseudo cochinita pibil (a citrus marinated boston butt--pork shoulder), rice and pickled onions. I am excited to make these again and can see myself eating a comforting bowl of rice and black beans (and some pickled onions too) on cold days when it is just I (the baby, not me, myself and I) and me at home. I loved these with bacon grease, but you could easily make these vegetarian or just healthier by using something like canola or, even better for you, olive oil.

Black Beans
adapted from Homesick Texan

1 1/2 c dried black beans
1 T bacon grease (see above)
1 onion, diced
2 cloves garlic, minced
1 carrot, diced
1/2 chipotle in adobo, chopped (you can use up to 3, depending on how spicy you like things)
1 T oregano or epazote
1/2 c cilantro, chopped
water (to cover beans) or a water and chicken broth combo
1/2 t cumin
1 T tomato paste
1/4 c lime juice
1 t salt (or to taste)

Soak the bean covered in water--either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat, and let sit for one hour.

Drain the soaked beans. In a large soup pot/dutch oven, saute the onions and carrots in the bacon grease for 10 minutes. Add the garlic and saute a minute more. Add the drained beans, chipotle(s), oregano, and 1/4 c cilantro. Cover the beans with liquid (water and/or chicken broth), bring to a boil, and then reduce heat to low. Cover the pot and cook for 1 1/2 hours. (If you are making this ahead of time, stop here, let the pot cool, and then refrigerate until you are closer to when you are serving them). Add the cumin, tomato paste, lime juice, salt, and remaining 1/4 c cilantro and cook for 30 more minutes. (If you refrigerated in the middle, allow yourself 45 minutes. Return pot to a boil first, then add cumin, etc, and cook for 30 minutes).

Serve on rice (or however you please).

Mexican Black Bean Sausage Chili

We have a lot of cold weather forecasted for the coming week. This is a perfect recipe to warm you up on a cold day. For a lot of leftovers or to feed a small army (or at least 6 - 8 people) make a full recipe. Otherwise, you'll probably want to cut this recipe in half.

A note for the Texans. I know this isn't "Texas" chili. Texas chili doesn't have beans in it. I am not a Texas and I am glad this recipe has lots and lots of beans in it. Curtis and I loved it. Curtis likes it so much he is actually taking the leftovers to work two days in a row (which I think must be some sort of record for him). I made the mistake of adding too many chiles to it for the kids to eat it. I think if I would have only added one, M, at least, would have eaten it.

This is a hearty soup that needs simmer time, so start this about 1 1/2 hours before you want to eat (give yourself 2 hours if you have lots of little distractions pulling on your legs). The last 45 minutes though, you do nothing, except maybe whip up a corn bread to accompany your children.

Mexican Black Bean Sausage Chili
adapted from Cooking Light (basically, un-lightened)

1 1/2 lbs bulk sausage (this is the kind that is formed into links, but looks like ground beef)
2 T olive oil
2 c onions, diced
1 T ground cumin
2 garlic cloves, minced
2 t dried oregano
1 - 3 canned chipotle chiles in adobo sauce, chopped (freeze the unused portion for later use)
4 (15-oz) cans black beans, rinsed and drained
3 c chicken broth
2 1/2 c water
1 (29-oz) can diced tomatoes (with juice)

1 lime cut into 4 wedges
1/4 c cilantro, chopped
sour cream (opt)
grated cheddar cheese (opt)

Heat oil in a large saucepan over medium high heat. Add sausage, cook until browned, stirring to crumble. Add onions, cumin, garlic, oregano, and chiles. Cook 4 minutes or until onion is tender. Place 1 can (1 1/2 c) black beans and 1 c broth in food processor and process until smooth. Add pureed beans, remaining beans, remaining broth, water, and tomatoes to pot. Bring to a boil. Reduce heat and simmer, partially covered, for 45 minutes or until slightly thick. Serve and garnish with a lime wedge, cilantro, sour cream, and/or cheddar cheese.

Sweet Potato Burritos

I strayed from the menu I planned earlier in the week. I decided to let my kabocha squash age a couple of weeks before cutting into it, so I rearranged my menu to include the wonderful sweet potatoes I got in the CSA box. Sweet potatoes, how I love thee! I hope we have many, many, many weeks of sweet potatoes. I have lots of plans for you (and for winter squash as well-- I hope they continue on for a while as well).

I actually posted this recipe about a year ago, but looking back on it, I noticed it was in the old format of writing a recipe as a narrative. I decided to re-post it in recipe form. I served these with on a bed of arugula, topped with sour cream and salsa and side of rice. Mmmm....

Sweet Potato Burritos
adapted from Simply in Season

3 c sweet potatoes, peeled and diced (uncooked)
1/2 onion, chopped
up to 1/2 c water
1 (15-oz) can black beans, rinsed and drained
1 t cumin
3/4 t cinnamon
1/2 t salt
1 1/2 c cheddar cheese, grated
8 flour (regular or whole wheat or whatever other kind you fancy) tortillas

Saute the sweet potatoes and onions in 1 T oil. Cover and cook on medium low heat for 15 minutes or until tender, adding the water as needed to prevent sticking. Add black beans, cumin, cinnamon, and salt. Cook until heated through. Divide bean mixture and cheese among the tortillas (you can briefly--15 seconds or less--microwave the tortillas to soften them so they are easier to roll) and roll up. To roll, fold in the top and bottom and then roll the unfolded sides. Place in a lightly oiled 9 x 13" baking pan. Put a damp towel on the burritos and cover pan with foil. Bake in a preheated 350 degrees oven for 25 minutes. Garnish with sour cream, salsa, and arugula (or other green) if desired.

Mango Black Bean Salsa

This is one of those recipes that contain very few local ingredients. Unfortunately, we have no mangoes growing in our area. However, it seems like mangoes are in season somewhere right now because they haven't been very expensive at the grocery store, they have been juicy, juicy, and they are so sweet. This is one of my favorite salsas and whenever I make pecan crusted salmon, I serve this salsa on top or on the side.

Mango Black Bean Salsa
from Moosewood Restaurant New Classics

1 (15 oz) can black beans
1 ripe mango, peeled and diced
1/2 c red bell peppers, diced
2 T fresh parsley, minced
1 T fresh cilantro, chopped
1 fresh green chile, minced
1 garlic clove, minced
1/3 c orange juice
1 T fresh lemon juice
1/4 t salt

Rinse the beans and drain well. Transfer to a large bowl and add remaining ingredients. Mix thoroughly.

Mexican Sandwich

I needed a new avocado recipe after I didn't use my avocado with chicken breasts. I found this sandwich recipe, and paired with honeydew melon, it made a great Sunday evening supper. I didn't bother offering M any. She asked for some, but as I listed the ingredients, she agreed, her grilled chicken breast and cheese sandwich seemed a lot better. J, Curtis, and I all really liked it though. It reminded me a lot of really good black bean taco or tostada except on bread instead of a tortilla, so I renamed it from the original name (Market Sandwich).

I used the cilantro lime mayonnaise I made for my roasted potatoes earlier in the week and just added a chopped chipotle in adobo. It made the recipe easier (not that it was difficult anyway) and helped use up something I was unsure how I was going to use it.

Mexican Sandwich
adapted from SELF magazine courtesy of Lake Austin Spa Resort

1/2 c white vinegar
1 c thinly sliced red onions
1 c canned black beans, rinsed and drained
1/2 t ground cumin
1/4 c mayonnaise
1 t canned chipotle in adobo sauce, finely chopped
1 T fresh lime juice
6- 8 slices of whole wheat bread
2/3 c goat cheese
1 med. avocado, thinly sliced
2 T fresh cilantro, chopped
1 tomato, cut into 8 slices

Boil 1 c water with vinegar in small saucepan. Add onion, turn off heat, and let sit for 30 minutes. Drain. Puree beans and cumin in blender or food processor. Mix mayo, chipotle, and lime juice in a bowl (or use leftover cilantro lime mayo from Roasted Potatoes. Add chipotle to already made cilantro-lime mayo). Spread on 3 or 4 slices of bread. Top remaining slices with bean puree, onion, cheese, avocado, cilantro, and tomato (I didn't have a tomato so I omitted it and it was just fine). Close sandwiches and serve.

Crispy Black Bean Tacos

The task of using all my cabbage continued with this recipe. I used both red and white (actually half of my savoy cabbage) to make the slaw. I fried my own tortillas, but have mixed feelings about it. It definitely would have been a lot faster (and crispier) to use store bought taco shells. Yet, I liked the more authentic taste of doing my own. I think I probably will try to fry my own next time as well, although I'll probably contemplate it first. I also made an alternate filling---browned hamburger for M, knowing she wouldn't eat anything from this meal otherwise. I topped the hamburger filling with cheddar cheese instead of feta. The hamburger filling is harder to manipulate in the frying tortillas than black beans though. The hamburger filling also let us make twice as much as the recipe called for (we each ate 2 tacos).

Crispy Black Bean Tacos
(adapted from Bon Appetit, February 2009)

1 (15-oz) can black beans, drained
1/2 t ground cumin
5 t olive oil, divided
1 T fresh lime juice
2 c cabbage, shredded
2 green onions chopped
1/3 c fresh cilantro
4 corn tortillas
1/3 c feta cheese, crumbled

Place beans and cumin a small bowl and partially mash. Mix 2 t olive oil and lime juice in a separate medium bowl. Add cabbage, onions, and cilantro and toss to coat. Season to taste with salt and pepper. Heat 3 t olive oil in large nonstick skillet over medium-high heat. Add tortillas (as many as will fit) in a single layer. Spoon 1/4 of bean mixture into onto half of each tortilla. Cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Repeat with remaining tortillas. Fill tacos with feta and slaw. Top with hot sauce or salsa if desired (Chipotle tabasco is really good on that).

Makes 2 servings

Cabbage Tacos

I knew when I chose tonight's meal the kids wouldn't eat it. The cabbage wasn't as much a problem as the salsa (and black beans in M's case). The kids had cheese quesadillas. In addition to the cabbage tacos, I also pulled some peas out of the freezer. Everyone was rather happy for their addition to the meal. M and J ate lots and lots of peas. I guess I need to just break down and buy some frozen peas at the grocery store more often. This is an easy meal that makes cabbage not taste like cabbage. Both Curtis and I enjoy these. One recipe would easily feed 4 adults.

Cabbage Tacos
1 red onion, sliced
1 bell pepper, sliced (optional)
4 c cabbage, sliced (either red or white cabbage works fine)
1 c salsa
1 15-oz can black beans

Saute onions and bell peppers in oil until tender. Add cabbage and salsa and cook until cabbage is tender. Stir in black beans and cook until heated through. Serve in tortillas and top with shredded cheese and sour cream.

Polenta Stuffed Bell Peppers

Seeing bell peppers on the expected list of veggies for Wednesday, I decided I better get using the bell peppers which have been multiplying in the fridge. I made a bok choy salad to go with meal to provide some green.

To make the stuffed peppers, I cut 4 bell peppers in half lengthwise and remove the seeds but leave the stems on so the peppers hold their shape. Brush the peppers halves inside and out with some olive and sprinkle with salt. Put on a greased cookie sheet and roast in a preheated 450 for 15 minutes (or until they are tender but hold their shape). While the peppers roast, in a heavy saucepan bring 4 c water, and 1/2 t salt to a boil. Add 1 c polenta cornmeal (this is different than regular cornmeal--I bought it in bulk at Central Market and was able to buy less than 2 c worth) in a slow steady stream while whisking. I cooked on medium heat, stirring it often until it was thickened. Stir in 1 1/2 c corn kernels (I omitted this), 1 T butter, 1 c shredded cheddar cheese, and 1/2 c chopped green olives (stuffed with pimentos). Remove from heat. I then stuffed the bell peppers and sprinkled 1/2 c grated cheddar on top of them. I returned them to the oven for 10 minutes. I put part of the polenta in a separate bowl and baked it for M and J. While that baked, in a saucepan I combined a jar of salsa (16-oz), a can of black beans (15-oz) and 1/4 c chopped cilantro and simmered. To serve, I topped the peppers with the black bean/salsa mixture.

I was pleased. J loved it, he didn't eat the peppers, but thought the polenta was good. He ate a couple of servings. I realized as I watched him eat it exactly how nutrition poor eating just polenta is. M ate bok choy salad for the first time. I had to fight her for the last little bit. What a switch from the last month where she wouldn't even consider eating any salad. It's a start! She wasn't too sure about the polenta, but she did eat some, although rather guarded. Curtis and I both liked it, which was also pretty good because we had mixed opinions on polenta in the past. I think making our own for change improved our opinions considerably.

Sweet Potato Burritos with Rice

I love being able to cook recipes I haven't made in 6 - 9 months again. One problem of that though is that M has forgotten that she likes sweet potatoes. She is slowly remembering that again.

This is a great recipe which takes a while but requires little work. Most of the time that goes into it is spent with cooking time. While this cooked, I unloaded the dishwasher and washed dirty dishes (in addition to solving the country's economic crisis). To make this burritos, saute approximately 3 c of uncooked peeled and diced sweet potatoes with 1/2 c chopped onion 1 T oil in a large skillet. Cover and cook on medium low for 15 minutes or until the sweet potatoes tender, adding water as needed to prevent sticking. Add 2 c cooked black beans (one can of black beans), 1 t cumin, 3/4 t cinnamon (the secret ingredient to this recipe), and 1/2 t salt. Cook until heated through. Divide bean mixture and 1 1/2 c cheddar cheese among 8 burrito sized tortillas (if you use the regular HEB/Central Market tortillas, you'll either need more or will have left over filling, which is fine, just top leftover filling with cheese and bake to melt cheese) and roll up. Place in a 9 x 13" baking pan. Put damp dish towel over top of the burritos, then cover pan with foil. This steams the burritos and prevents them from drying out. Bake in a preheated 350 degrees oven for 25 minutes. Top with sour cream, salsa, and/or fresh chopped cilantro.

The verdict of the meal? I love it and Curtis thinks it's a good meal (not quite the enthusiasm of me, but that's ok, he still likes it!). J loves the sweet potatoes and ate the entire burrito rather well. M didn't eat the black beans (following her pattern), ate some of the sweet potatoes and all of the cheese crusted tortilla. I hope we get more sweet potatoes in our box this week!

It's raining outside, which is even more exciting now that I am willing my little seedlings to develop into full fledged plants. Eating seasonally and gardening definitely makes you feel more connected to the weather and seasons than otherwise. It is a good reminder of how little we really have control over and how sometimes, that's ok.

Black Bean Tostadas

It seems like I am starting every dinner blog this week by saying this is one of our favorite meals. Well, tonight's meal was no exception. :) Some weeks are a greatest hits type of week, some weeks are a recently released type of week, and some weeks are Ekletikos. This week is a Greatest Hits week.

I used to think of this meal as taking awhile to make and being a lot of work. I've since figured out ways to make this a quick and easy meal. Originally I made guacamole for this, but since I can't find avocados locally, I have let the guacamole go by the wayside. I also made the salsa for this the night before (a very basic salsa--a couple of tomatoes coarsely chopped, a couple of T chopped cilantro, a little bit of chopped Poblano peppers, and the juice of 1/2 a lemon or lime). So this meal took no time at all.

To make it, I sauted one chopped onion, one large clove of minced garlic, 1 t cumin, and 1 t coriander in olive oil in a large skillet. Once they were tender, I added one can of black beans (drained) and mashed them with a potato masher/pastry blender. Then I added the juice of one orange and one chopped tomato. I turned the heat down to low and let simmer until the tortillas were fried.

If you don't want to fry your own tortillas, you can probably find fried tortillas at a grocery store. I just fry my own. I am a lousy fry-er so I figure all the practice I can get helps. Use corn tortillas. I figure on about 2 per person (we like leftovers). There is enough beans for about 6 - 8 tortillas. Fry each tortilla in a small pan of hot canola (or your choice of oil) briefly on each side--until the tortilla is crispy but not browned.

To serve, take a tortilla. Top with some beans and then follow with some grated cheese, the salsa, and sour cream. If you have lettuce, that is great on top of the cheese (before the salsa). Curtis and I vary slightly on the order--he likes his cheese right on top of the tortilla so the beans are more likely to melt it. Curtis, J, and I loved the meal. Madeleine complained because it had black beans. We offered her leftover chicken from the night before, but all she wanted was a tortilla with cheese on top. She had one of those and then was cut off until she ate something slightly more nutritious.