Thursday, July 24, 2008

Calypso Beans N Rice


I got this recipe from some frugal cookbook which calculates the cost per serving for each recipe (this was supposedly .42.) It was cheap to make with ingredients I nearly always have on hand. This can easily be made vegetarian. Maggie loves this too (I think she has a thing for curry). Very yummy and easy to make. Not a lot of hands on effort, but it does take a while for the rice to cook.
1 can black beans, rinsed
1 small red onion, thinly sliced
2 T. balsamic vinegar
1 T. olive oil1 onion, chopped
4 large garlic cloves, pressed
1 cup brown rice
2 cans chicken broth
1/4 c. water
1/2 t. curry powder
salt and pepper to taste
pinch of cayenne pepper
Combine the first three ingredients in medium bowl. Let stand 30 minutes, stirring occasionally. Season with salt and pepper to taste. While the beans are marinating, heat oil in a saucepan over medium-high heat. add onion and garlic and saute until onion is soft. Add rice and stir. Add broth, water, curry powder and cayenne pepper and blend well. Bring everything to a boil stirring well. Reduct heat to medium and simmer until rice is tender and mixture is creamy, stirring occasionally, about 20 minutes (REAL LIFE: this took almost an hour). Salt and pepper to taste and serve in bowls.

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