While this wasn't my favorite black bean recipe of all time, it is a nice, mild flavored black bean. I wished it had a bit more flavor, however, those trying to appeal to a crowd with varied palates might enjoy this.
I will say I didn't have many complaints, and Duncan has loved this as much as the vegetarian chili I made last month. He's had it every day for lunch - ok so have I. Might I suggest topping it with some tasty salsa (I'm loving whatever fresh salsa they sell at Costco - has a hint of lime flavor. YUM) and some sour cream or cheese.
- 1 1/2 cups dry brown rice
- 1 medium leek, chopped (use white part and about 1/2 inch of green part
- 2 Tablespoons butter
- 4 cloves garlic, minced
- 1 red bell pepper, chopped (I just tossed in a handful I had diced and frozen)
- 1 stalk celery, chopped
- 1 teaspoon cumin
- 1/2 teaspoon thyme
- 1/2 teaspoon pepper
- 2 teaspoons lemon juice (I think I just juiced a whole lemon)
- 1 5 oz can v8 (or 1/2 cup vegetable or chicken broth or stock)
- 2 cups dry black beans (soaked overnight)
- 6 cups water
- sour cream or plain yogurt for serving
- In a large stockpot, bring beans to a boil in the 6 cups of water. Reduce heat and simmer for 2 hours or until tender. (If you soak your beans overnight and until the next afternoon, they will probably take less than 2 hours, unless they are old or something.)
- When beans are tender, Soak the leek in cold water for a few minutes to clean thoroughly.
- Add the rice to the beans.
- In a saute pan melt butter over medium heat. Saute leek for a minute or 2 then add garlic, bell pepper, celery and continue sauteing (basically I add to the pan as I chop, then stir) Add cumin, thyme, pepper, lemon juice and v8. Stir to combine, and pour into the rice and bean pot.
- Continue simmering for about 1 hour or until desired consistency/texture is reached.
- Serve with a dollop of sour cream and/or salsa.