Beans over Rice, Spinach Salad and a side of Sauted Vegetables


Basic Brown Rice
1 1/2 cups brown rice; soaked, rinsed and drained
2 1/2 cups water
1/4 teaspoon salt

Soak rice first thing in the morning. Drain, rinse and drain completely. Bring rice, water and salt to a boil, reduce heat and simmer until water is absorbed, about 20 minutes.

“Soupy Puerto Rican Beans” as named by my family
1 cup dry beans (I used black but red, pink or pinto will do too); soaked, rinsed and cooked till tender

Soak beans first thing in the morning (or over night and cook while getting things ready in the morning. The beans cook themselves once they are brought to a boil and the heat reduced to simmer. I do this on a work day when I don’t have the time to cook them till tender after coming home). Drain soaking water, rinse, add about 3 cups fresh water, cover, bring to a boil and then reduce heat to a slow simmer and cook until beans are tender. 1 1/2-2 hours depending on the size of the bean.

2 Tablespoons extra virgin olive oil
1/4 onion( about 1/2 cup); diced
1/2 red bell pepper (about 3/4 cup); diced
1/2 cup crushed tomatoes (I recommend Pomi brand) or fresh; diced
(1/4 cup green olives; optional)
1 garlic clove; crushed
2 Tablespoons fresh cilantro; minced (or 1 1/2 teaspoon dried)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

DSC_0001 DSC_0002 DSC_0009 DSC_0010Over low heat sauté onion and pepper in olive oil until tender. Add tomatoes, (olives), garlic, cilantro and spices. Simmer for 5 – 10 minutes. Add beans and enough water for a stew like consistency, about 3/4 cup water. Bring to a boil and simmer for an additional 5 – 10 minutes. Serve over brown rice.

Sauted Vegetables
1 yellow squash; cut into match sticks
1 carrot; cut into match sticks
1/4 onion; thinly sliced
1 Tablespoon extra virgin olive oil
sea salt and fresh ground black pepper to taste

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Preheat to medium a medium sized skillet, add olive oil and remaining ingredients, cover and stir occasionally.  Cook till just tender, about 10 minutes.

Spinach Salad
baby spinach topped with tomato and cucumber chunks and dressed with balsamic vinaigrette

Homemade Balsamic Vinaigrette.
1 clove garlic; crushed
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup balsamic vinegar (red wine, white wine, apple cider or fresh pressed lemon juice)
1 cup extra virgin olive oil

Mix all ingredients together. Mix or shake before each use. Store at room temperature.


3 thoughts on “Beans over Rice, Spinach Salad and a side of Sauted Vegetables

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