I love black beans and rice. It’s a dish I never get tired of eating. In fact, when we went to Costa Rica for a work retreat, they served us black beans and rice for breakfast and I loved it. The dish is high in fiber and protein and low in fat. So why change up a tried and true recipe?
It just so happened I had a big, beautiful sweet potato sitting on my counter for a few days. It made me wonder how it would taste if I added it to the black beans and skipped the rice. Well, it was AMAZING and it’s an easy dish you have to try.
- 1 Can Black Beans (drained and rinsed)
- 2 Stalks Celery, finely chopped
- 1 Carrot, finely chopped
- 1 Small Onion, finely chopped
- 1 Large Sweet Potato chopped into small cubes
- ¼ – ½ cup of Organic Chicken Broth (depending on size of sweet potato)
- 1 Chile Pepper or other hot pepper, finely chopped (optional)
- 1-2 TBSP Cumin
- Salt & Pepper
Sauté the onion, carrots, Chile pepper and celery in a small amount of olive oil for about 5 minutes. Add salt and pepper to taste. Add the sweet potato, cumin and chicken broth and cook for another 10 minutes or so. Add a can of black beans and simmer for 15-20 minutes, stirring occasionally.
Serve with Cumin-Dusted Grilled or Sautéed Shrimp and be sure to add a dollop of Fage Greek Yogurt on top. Delicious!
Please send your favorite black bean recipe with us!
Happy & Healthy Cooking,
Molly
Molly this sounds delish…..I am going to try it. Thanks for sharing!
Thanks Rene! Let me know how you like it and what you would do differently. Happy cooking!
MMM That sounds wonderful!! We make a dish with black beans we call “LAST” – the person who created it – her initials are LA so it’s LA’s Spinach Thingie (LAST).
1 small onion diced
3 gloves garlic
Olive Oil
1 bag of spinach (you can use frozen but it’s so much better with fresh)
1 can black beans (or white beans).
chicken stock
Parmesan Cheese
Saute onions and garlic in olive oil till translucent. Lower heat to medium and add beans and simmer for about 5 minutes till beans start to crack a bit. Raise the heat and add a few splashes of chicken stock and then add spinach. Cook till the spinach begins to wilt and you are done. Top with Parm.
I’ve had this as a side disk, I’ve added chicken for a main course and I’ve had it left over in omelets. It’s an easy recipe to play with. Sometimes I add crushed red pepper for a kick 🙂
Thanks Julie! That sounds both easy and delicious…and a healthy meal you can make quickly. Thanks for sharing!