Last night's dinner of black beans was pretty good, and it didn't take that long to make. First I used my rice cooker to make two cups of dried rice in two cups of water turn into enough rice for five people with some left over, and I steamed a bunch of chopped Red Russian Kale over it. You could do this on the stove top the usual way, but I liked not thinking of these two aspects of the meal once I had them in the cooker.
They were just done whenever I got around to unplugging the device, as long as the button had switched itself up to the warm setting. In other words, I didn't have to wait for the rice water to come to a boil, let it boil five minutes, then turn the heat down to simmer and cover the pan, nor did I have to use a second
pan to steam the greens.
While those were cooking, I decided to make some BLACK BEANS. They were done by the time the rice was, and it all took place within half an hour.
Saute two small chopped onions in a tablespoon of olive oil.
Add about half a teaspoon of whole cumin seeds, turmeric, chili powder and oregano.
Add two fifteen ounce cans of black beans once the onions are softened.
Chop up sprigs of fresh basil and parsley (which is starting to grow back from the guinea pig pruning), or add a half teaspoon of dry basil and parsley along with the other seasonings.
Add a dash of tamari, nutritional yeast and smoky Serrano hot sauce (or whatever hot sauce you like), and a dab or so of tomato sauce. You made that yesterday, right?
Stir and let simmer on low until the rice and kale are ready.
In the summer I like to serve this dish with chopped up yellow onions, green peppers and red tomatoes on top of the black beans, which is served on top of the rice, with the greens to the side. Sprinkle the top with tamari, olive oil and balsamic vinegar, and you have a colorful, yummy and nutritious meal.
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