Sunday, December 1, 2013

Meal Plan Monday: Black Beans and Rice

Happy Advent!  Yesterday I talked a bit about our plans for advent, which include simplified meals.  We're aiming to go vegetarian, but will likely throw in some fish every now and then.  Here's what's on the agenda for this week:

Monday: Black Beans and Rice
Tuesday:  Veggie Stir Fry (celebrating St. Francis Xavier)
Wednesday:  Spaghetti with Putanesca Sauce
Thursday:  Veggie Pizza
Friday: Leftovers
Saturday: Fettuccine with Pesto Sauce

I think for this week that we will be trying a new black bean recipe, but I'll share our tried and true version.  This recipe is adapted from Joy of Cooking after years and years of tweaking :)
1 pound dry black beans, soaked overnight and drained
2 Tablespoons butter
6-8 celery stalks, chopped
6-8 carrots, chopped
1-2 onions, chopped
4-6 garlic cloves, peeled
1-2 teaspoons Thyme
1-2 teaspoons Tony's seasoning

1. Add all ingredients to large pot and cover with water.  Bring to a boil and simmer for 2-3 hours.*
2.  Simmer uncovered for an additional 15-30 minutes to allow the sauce to thicken
3.  Serve over rice4. Optional: top with any or all of the following: avocado, cheddar cheese, lime juice, cilantro, additional Tony's seasoning

*Note:  you can also cook this in a crockpot on high for 5-6 hours, although I don't think it tastes quite as good this way.  

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