Whether it is a rainy cold night in New York or not, sometimes I just may want to prepare a simple dinner. For me, one of my go-to comfort meals regardless of the season is beans and rice.
BLACK BEANS & RICE
4-5 Cipollini onions – peeled and sliced in half
4 cloves of garlic – not peeled
1 can Organic black beans – strained
1/4 cup vegetable stock
1 cup brown rice
1/2 cup Italian plum tomatoes, drained and sliced
1 dried ancho chile pepper (https://www.thespicehouse.com/)
salt & pepper
1/2 cup sliced avocado or salsa
Preheat oven – 400F
Place onions on a cast iron pan and drizzle with olive oil.
Roast in oven for approximately 30 minutes.
Lightly wrap garlic cloves in foil with a little olive oil and place in oven next to onions for 45 minutes. I like to add a little fresh thyme or rosemary.
Remove onions and set aside.
Remove garlic and once cooled remove skin.
Toss onion and garlic together in a bowl.
Reduce oven to 190F.
Toss black beans, stock, dried ancho pepper and tomatoes in an oven-safe covered bakeware dish. Bake for an hour.
Cook rice according to directions. I love Massa Organics brand.
While rice is cooking and beans are done, add cooked onions and garlic to baked beans. Salt and Pepper to taste.
To serve…place rice in a bowl, top with beans and finish with avocado or salsa. Both would be great!