Rice and Beans: not quite Mujadara

IMG_5428.JPG

FullSizeRender.jpg

I made this last night, second time in quick succession because it is much appreciated by the family. My vague intention was to document it here after a pretty long hiatus from this site.

I woke up this morning to find this message from our globetrotting model sprite:

Hello!!!! I am staying with family in Bristol and guess what my go-to website is for recipes to make them….IZZY HAVE YOU EATEN!! Please update it more, I love it so so much your recipes are amazing and so easy to follow! How is LA life? Missing u xxxoxooxxx

Well, such an enthusiastic message has gotten me off my rear end and here is that recipe I was contemplating.  It is so completely easy, but really tasty and a great side dish to go with a protein or else for a vegan or vegetarian, it is good with something like a saucy eggplant dish.

  • 2 cups cooked rice, white or brown
  • 1 heaped tablespoon cumin powder
  • 1 teaspoon garam masala
  • 1 teaspoon cinnamon powder
  • 1 large onion diced
  • 1 tablespoon cooking oil, I use Rice Bran oil
  • handful of toasted walnuts (optional)
  • 1 can black beans, drained
  • handful of soaked and drained currants (optional)

Method:

  1. Heat the oil in a heavy skillet and when hot, add all the powdered spices except the cinnamon.
  2. Add the onion and when the pieces have softened, lower the heat and cook further till brown and well coated with spices; all up about ten minutes.
  3. Place the warm rice in a serving bowl.
  4. Add the other ingredients into the bowl: walnuts, currants, beans, cinnamon.
  5. Add the hot spiced onion mixture with the rice and beans and stir well. Add salt to taste and if you like, you can add some chopped parsley for colour.