Not until I started cooking myself, did I start to try other varieties of beans. Black beans are a favorite of mine and I add them to a lot of different recipes.
Earlier in the week, I shared a recipe for Chipotle Black Bean & Rice Soup. I adapted that recipe to make a heartier dish.
Quick and easy to make, this deliciously frugal meal was a hit!
Black Beans and Rice
adapted from: Chipotle Black Bean & Rice Soup
- 1/2 T olive oil
- 1 large onion
- 1/2 tsp. garlic powder
- 2 tsp. cumin
- 2 chipoltes packed in adobo, diced
- 14.5 oz Mexican style stewed tomatoes, chopped
- 2 cups chicken stock
- 1 cup water
- 1 tsp. adobo sauce
- 1/2 c. Minute Rice
- sour cream (optional)
- guacamole (optional)
- Cook onion and chipotles in a small amount of oil.
- When onion is just about tender, stir in the cumin and garlic powder.
- Continue to cook until onions are tender.
- Pour in the chicken broth, tomatoes, water and adobo sauce.
- Stir in one can of the beans.
- In a bowl, mash the other can of beans with a fork, to desired consistency. Add to soup.
- Bring to a boil, reduce heat and simmer for 15 minutes.
- Remove from heat, stir in the uncooked Minute Rice (if using).
- Cover and allow to sit for 10 minutes.
- Serve hot. Garnish with sour cream or guacamole if desired.
- This turned out a little soupy for the first night, which was just fine for us. I didn't want to risk using less liquid since I knew it would absorb when I put the leftovers away.
- If you want to cook your rice separately, omit the water in this recipe and possibly decrease the broth a bit.
- While we both enjoyed this as a meatless meal, we both thought it would be wonderful with some smoked kielbasa added!
Mmm! So good! This was a perfect meal after working outside in the chilly fall air! I will be making this one again!