Bodacious Bean Blend
This well-seasoned mix of black and pinto beans is simple, nourishing, and loaded with flavor. It makes an easy, vegan, gluten free meal served with a healthy scoop of rice. Enhance the bodaciousness even further with a tasty hunk of moist cornbread, a dollop of sour cream and/or some shredded cheese. Heat-seekers, pump up the spice with a few drops (or a heavy squirt) of your favorite hot sauce!
Dry beans are super easy to cook, but they do require soaking, which means a small amount of planning. If it’s 5 pm and you’re thinking of beans for dinner, why not plan them for tomorrow’s dinner and pick something else tonight? Put the beans to soak overnight and with a bit of morning prep work and a slow cooker, all you’ll need to do at dinner time tomorrow is make the rice.
- 1/2 cup dry black beans
- 1 cup dry pinto beans
- 1 Tbsp olive oil
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/4 tsp black pepper
- 1/4 tsp cayenne
- 1 tsp sea salt
Instructions:
On the night before, rinse and sort beans (check for dirt or stones). Put beans in a bowl, cover with water and soak overnight (at least 8 hours.)
The next morning, saute the diced onions in the olive oil for about five minutes, until translucent. Add minced garlic, cumin, chili powder, cayenne, and pepper and saute for another minute, until aromatic. Drain the water from the beans. Add the beans and sauteed mixture together into a slow cooker. Cover with water. Run the slow cooker on low for eight hours with the lid on. After the cook time is up, add the salt and stir it in well.
Serve over rice and garnish with scallions. Makes about 4-6 servings.