Asian Black Beans and Rice

I had put brown rice in the rice cooker earlier in the day, but I had forgotten to get out the protein (chicken) from the freezer. Supper time was almost upon us, so I needed to do some quick thinking on what we were going to have. While I’m trying to get in the habit of using dried beans more often, I admit that I still keep canned beans on hand. They’re quick and easy. Plus, Munchkin really likes to eat canned beans for snacks. (Yes, I realize that is a bit odd, but she likes her fruits and veggies. lol!)

I pulled out a couple of cans of black beans and looked to see what seasonings I had on hand. When I came across my Devo Oil samples for Japaneses Toasted Sesame Oil and Honey Ginger White Balsamic Vinegar, a light-bulb went off.

I pulled out the cast-iron skillet and went to work chopping up onions and pulling out the rest of the ingredients. I added some of the toasted sesame oil to the pan and tossed in the onions to cook until they were translucent. I just love the smell of onions cooking. Mmmm…. It smelled even better after I threw in some garlic. The house was really starting to smell wonderful by this point.

After the onions had cooked down, I added in the beans and the rest of the seasoning and cooked around 10 to 15 minutes. I then served the mixture over brown rice. Munchkin and Daddy added some gluten free soy sauce right before eating and declared the dish delicious!

Asian Black Beans and Rice Recipe

Ingredients:

• 2 tablespoons olive oil – Devo Oil Japanese Toasted Sesame Oil
• 1 medium chopped onion
• 2 cloves of minced garlic
• 2 cans black beans (drained)
• 1 tsp. cumin
• 1 tsp. sea salt
• 1 tsp. black pepper
• 1 Tbsp. vinegar – Devo Oil Honey Ginger White Balsamic Vinegar
• 1/2 – 1 tsp ground ginger (optional)
• 4 cups cooked brown rice
• Gluten Free Soy Sauce (optional)

Directions:

1.  Put oil in pan over medium low. Add chopped onion and garlic. Cook until onions are translucent.
2. Add the rest of the ingredients (minus the rice and soy sauce) into the pan and cook for 10 to 15 minutes. Stirring occasionally.
3. Serve black bean mixture over brown rice. Add gluten free soy sauce to taste, if desired.

Notes:

• This does heat up nicely, so make extra if you want to have it for lunch the following day.
• If you have sesame seeds, you can roast some to top the bean mixture for an extra layer of flavor and texture.