Tuesday, December 16, 2008

Sweet Simmered Black Beans and Green Chile Brown Rice

I love restaurants like Cafe Rio, Bajio, Costa Vida, etc. Before I cut back on the meat and basically became a pescatarian, I had perfected a marvelous sweet pork/chicken recipe for salads, tacos and burritos. These beans serve as a substitute for the shredded meat. I don't miss it too much. The rice compliments them beautifully. I used the rice in the burritos or salad with the beans.
They can be used in burritos, salads, tacos, or served on their own.

Sweet Simmered Black Beans

1 can diced tomatoes
1 can petite diced tomatoes (you can just do two cans of whichever tomatoes you have)
1/2 large sweet onion
4-5 cloves garlic
juice of 1-2 limes
3 cans black beans, rinsed and drained
approx 1/3-1/2 cup agave
approx 3 tsp sea salt
approx 1/2 tsp ground cumin
approx 1/2- 1 tsp chili powder
(optional) 1 cup frozen or fresh corn kernels

Place 1 can of diced tomatoes including juice in food processor or blender with onion, garlic, salt and lime juice.
In medium pot, saucepan or crockpot, combine tomato mix, can of petite diced tomatoes, beans and remaining ingredients, bring to a simmer and cook on low heat at least until warm, stirring occasionally (if on stovetop), or for at least 1-2 hours (if in crockpot). The longer it simmers, the better- the flavors will combine and the beans will soak them in.

Green Chile Brown Rice

2 cups brown rice
3 cups water
2 cups vegetable broth
2 cans mild green chiles
2-3 tsp sea salt
1 tsp cumin
1 tbsp garlic powder
1 tsp chili powder
1/3 cup agave

Place all ingredient in rice cooker and follow cooker instructions. Fluff with fork.

Combine beans and rice together in whole wheat tortilla for healthy, yummy burritos served with colorful salad.

For an amazing salad:
Crisp up tortilla in a little olive oil in a skillet, then place on plate, layer rice, beans, salad greens and colorful veg mix, top with favorite dressing (I like lighthouse ranch) or salsa and enjoy!

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