Black Bean Garnachas

This is a recipe I recently shared with Steph. It was at that point I realized that I hadn’t cooked this recipe yet for my blog. Maybe its because its so frighteningly simple. Maybe its because its so amazingly quick to prepare. But then I thought…thats exactly why I should make it for my blog. Y’all are looking for quick, easy and delicious recipes too right? Right?

This, like most of my recipes, is an adaptation of another. I believe it was from a Diabetic Cooking Cookbook. My super awesome Dad is diabetic and when we first found out a few years ago, my equally super awesome mom tried a bunch of new recipes. This was a product of one of those trials. Do you still make this Mom? But the original added chicken and instead of adding rice they put it on tortillas. Personally, I like this better. Not only is it easier to eat but it tastes better I think. I know I rag on Miss Priss Ellie Krieger but this is a recipe even she would approve of. All very healthy ingredients. Despite all that virtue, in the end it really is one of MY favorite dishes. Aren’t they all though.

I swear there are maybe 5 steps in this whole recipe. Start with a medium saucepan.

I use brown rice because I love it big time. You could use white rice though in its place. If you’ve never tried it, give it a shot. I find it to be a little nutty and a little more flavorful. But if you’d rather eat crushed glass than brown rice, use white. Rome wasn’t built in a day. Oh, also…you can use boil in a bag. I have no idea why, but I loathe boil in a bag.

This recipe makes enough for 4 adult servings. So per the directions on the box we measure out 1 cup of rice…

One and three quarter cups of water…on and I know you are jealous of my bright as day measuring cups. lol.

Some salt…

Lastly, because its something I like to add. Some All-Season/Lawrys. Rice can always use a little pick me up.

Add it to about medium high heat and leave it alone til it starts to boil.

Next add a pot to the stove. You could use a non-stick skillet, a good side saucepan, a le creuset. You can pretty much make this in anything. Set it to medium heat.

Now I like to use diced tomatoes and put them thru the blender. I suppose you could easily use crushed tomatoes but I sort of like the texture blending gives them. That and I’ve always been notoriously difficult. You better hush up, mom.

Mmmmmmm, fire roasted. So pop them in the blender.

and pulse until its a little past crushed or you could be carefree and use crushed.

Add it to the warmed pan. Oh, I don’t add any olive oil or butter to this. I know. Get over your shock and horror. I not use olive oil/butter? Was I replaced by cyborgs? No. You can’t be a bad girl all the time right? Plus it makes it a little too slick tasting I think.

Now take a can of black beans and rinse them pretty thoroughly. You could also use white beans or red beans. Whatever floats your boat. I think the black beans add a little bit of color variation and I love them muchly.

Add it to the tomatoes.

Now I add some salt, pepper, about a teaspoon of cumin powder, about a half teaspoon of onion powder, a big heapin spoonful of minced garlic and maybe a quarter teaspoon of red chili flakes. Sometimes if I’m feeling particularly saucy I add a little bit of chili powder. Today is one of those days. Aye que’ rico!

Stir it up and turn it down to medium low.

Once the rice boils put a lid on it.

then let everything simmer away until the rice is done. Set the table or do what I did. Watch the Barefoot Contessa. Duh. When the time is up (about 10 minutes for mine), restir the tomatoes/beans mixture.

Add the rice to the tomatoes/beans.

Stir it all together. Look at that yummy goodness. If its still a little wattery let it simmer a few more minutes. The rice will absorb the rest of the juices.

Dish it to bowls and add some cheese on top. This is so insanely good and even better when reheated. I often make a double batch and we eat it all week. Okay maybe a quadruple but who’s counting.