Black Beans and Rice
A double batch of Black Beans has plenty more uses than just a pot of Black Bean Soup. I’ve formerly prepared lots of recipes using Black Beans such as Black Bean and Pepper Jack Quesadillas or combining them with an array of diverse ingredients such as Potluck Summer Sweet Corn, Black Bean, Jalapeno and Red Pepper Salad.
Oh, how I wish people could blend as well together like the combination of diverse ingredients in food. Oh, how I wish people would stop shouting at each other. And listen.
So many caring and peaceful people emerged to unite throughout this country in rightful protest and concern for injustice. The loss of a brother, a citizen, a man, a human being, with demands for righting things that have been very wrong for a long time. Stealing the honor of righteousness from George Floyd, his family, the African American community, and pretty much everyone in America angered with this horrific injustice have been random groups- randomly destroying our communities, cities, and our country. This hurts our whole American family. All of us.
Flowers in memory of George Floyd.
As people shout at each other for new rules, new training, new laws, endless talking head comments for leaders to do more I cannot help to believe that we continually miss the point. Like the words from the hymn, Let there be peace on earth and let it begin with ME. Me. Each of us. All people.
I caught the tail end of an interview with the Governor of Oklahoma the other day. While reiterating the message of Jesus to love your neighbor as yourself, he brought up the importance of people getting to know and understand each other on an individual level throughout our communities. This is how we begin to bridge differences through understanding. He questioned, have you ever shared a meal at your home with people of another color?
It’s not enough to say you have friends of another color, have you shared a meal at your home with people of another color?
Is it enough for leaders to get together and form committees? Does that make people feel better as if they’ve done their part leaving it to others, something written then forgotten, rather than requiring of ourselves serious responsibility in daily personal, religious, and civic responsibilities toward all of our fellow citizens? Screaming at other people that they are racist does not make it so, nor does it confirm for the person screaming off-handed comments with self-righteous behavior that they themselves are not. Stop that word. Have you invited people of another color for a meal at your home?
As we walk along this trail perhaps it is a good time for Americans each to take responsibility for their own part even in their own small way. Big differences can be made in small beginnings. Perhaps try a new recipe combining together some diverse ingredients with people, letting peace begin with me. Each of us. Have you welcomed a person of another color to your home for dinner? Here is where fellowship, good citizenship, and friendship with understanding begins. Let peace begin with me.
Black Beans and Rice
Notes
Black Bean recipe is a double batch. Once cooked, black beans may then be divided for use in a variety of dishes, soup, salads or breakfast burritos
Ingredients
- For Cooking the Black Beans:
- 2 16 ounce bags black beans
- 2 small to medium red onions
- 12 whole cloves
- 2 cinnamon sticks
- For the Black Beans and Rice:
- 4 cups cooked medium-grain rice
- 2 cups cooked black beans
- 2 tablespoon olive oil
- 2 medium-sized red onions, chopped
- 1 red bell pepper, seeded, pith removed, chopped
- 2-4 jalapeno peppers, depending on spice preference, seeded, pith removed, chopped
- 2 cloves garlic, chopped fine
- 3/4 tablespoon cumin
- 3/4 tablespoon ground coriander
- 1/2 tablespoon Mexican chili powder
- 1/2 tablespoon smoked paprika
- 1/8- 1/4 teaspoon cayenne pepper
- pinch of cinnamon
- few grinds cracked black pepper
- 1 tablespoon coarse kosher salt, plus more according to taste
- 6 scallions, white and green parts finely chopped
- fresh-squeezed lime juice from half a lime
- 1 tablespoon fresh chopped cilantro
- Garnish: lime wedges, fresh cilantro leaves
Instructions
- Prepare the black beans. Rinse beans in a colander and sift through for any debris. Tumble beans into a large-sized stockpot, cover with water by about five inches and soak overnight
- Cooking the Black Beans: Drain and rinse soaked beans in a colander, wash out the stockpot. Tumble the rinsed beans back into the stockpot and fill with cool water to a few inches or more above the beans. Stick red onions with a half dozen cloves each onion and place into the bean pot along with 2 cinnamon sticks. On high heat, bring beans to a boil then reduce temperature to medium and cook until beans are tender, around 50 minutes to an hour. Drain cooked beans into a colander, remove cinnamon sticks, onions, and any bits of onion remaining in the mixture. Transfer 2 cups of the warm beans to a bowl. Reserve remaining cooked beans for other uses
- Cook rice, use a fork to lightly separate grains, keep warm
- Preparing the Rice and Beans: Heat deep skillet on low heat, add in the olive oil. Tumble in the onions, red pepper, and jalapenos, cook until tender, around ten minutes. Scrape in the garlic and cook another few minutes. Sprinkle in the spice mixture, stir, and cook another minute. Tumble in the cooked black beans folding through the pot ingredients, cook a few minutes
- Toss through the rice using a fork to separate the grains and cook for two to three minutes until ingredient flavors are mixed through. Squeeze in the lime juice. Stir through the scallions and cilantro. Spoon rice and beans into a serving bowl topped with cilantro leaves and lime wedges
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