Beans and rice is always a simple, inexpensive go-to-dinner. At one point in our marriage, I tried to pull the old boil in a bag rice and a can of beans trick...talk about not flying. The hubby just was not going for that one. I used to get so aggrevated that he wasn't a eat-out-of-a-box kind of guy. He was raised on "real" food...something I hadn't had too much experience in eating until I met him. I can look back on that aggrevation now and be so glad he didn't cave, but, boy, did I want to throw a frying pan full of Hamburger Helper at his head a few times :)
So, now, if I am going to make beans and rice, it's from scratch. What I love about this dish is that you can throw it all into a crock pot and let it go for the day. Who doesn't love that?!?!
SNAZZED UP BEANS AND RICE RECIPE
3 slices Bacon (Nitrate free)
1 small Onion, diced
1 Bell Pepper, diced
2 Celery Stalks, diced
3 large Carrots, sliced
1 head Garlic, finely chopped
1 can Tomato Paste (organic, look for BPA free lining)
2 cups Pinto Beans
8 cups Chicken Stock (organic, homemade if you have it)
1 Tbsp Sea Salt (start there and add more according to your taste)
1 tsp Cumin
Pepper to taste
1 1/2 cups Brown Rice (organic)
3 cups Water
1 tsp Sea Salt
Dump it all in the crock pot, turn and it on high. Cook for at least 5 hours. Give it a taste. Add more salt and pepper if needed.
Note: If liquid gets too low at any point, add a little water. All crockpots work differently, and you don't want it to dry out.
An hour before serving, put rice, water and salt in a pot on high. When it comes to a boil, lower tempature to low and put a lid on it. Cook until all the water is absorbed into the rice. Serve beans over the rice.