Tuesday, November 16, 2010

what's for dinner: not just your average beans and rice

Not Just Your Average Beans and Rice
 I'll be honest, my family is not one for beans and and rice. When I say those words together, I hear moans and groans throughout the house. I wanted to create a beans and rice recipe they'd enjoy. This is what I came up with. 
They gave it a "10"! 
We used organic black beans soaked 24 hours in filtered water and an acidic medium (2 TBSP apple cider vinegar). The soaking instructions are from the Weston A. Price Foundation used to reduce phytates (anti-nutrients).
We also used organic white basmati rice. Yes, I used white rice! I started replacing brown rice with white a while back after reading this article from Sarah the Healthy Home Economist where she talks about about white rice being better than brown because brown rice is very high in phytates. We don't eat much rice, but when we do, it's white basmati now. 
My kids love it when we have left-over rice because we turn it into a dessert. You can read more about that below.

Not Just Your Average Beans and Rice
2 chicken breasts cubed
2 cups soaked and cooked black beans 
2 cups white basmati rice 
1 15 oz can organic diced tomatoes with chipotle
1/2 cup white wine (I used a chardonnay left over from the cream of mushroom soup)
2 Tbsp butter
1/2 onion diced
1 tsp cumin
1 tsp sea salt
1/2 tsp thyme
1/2 tsp pepper
1 tsp chili powder

Beans: soak 24 hours in acidic medium. Change water 2-3 times. Place in crockpot and cover with water. Cook on high for 4-5 hours or low for 8-9 hours.

Rice: prepare per the directions on the package. Keep warm. Or, prepare it while your stock and tomatoes are reducing for 45 minutes.

Place the butter, onion and chicken in your skillet and cook until chicken pieces are no longer pink.
Next, de-glaze the pan with the wine and let cook a couple of minutes.
Add tomatoes and spices. Let cook a few more minutes.
Lastly, add beans, chicken stock and spices.
Let reduce on medium/low heat for about 45 minutes.
Serve over rice.

And now for dessert...

Rice and Honey
Left-over warm rice drizzled with raw honey and a pat of Kerrygold butter. Pour some raw milk over it and garnish with raisins and nutmeg if you wish. Pure heaven. You can also substitute the honey for pure grade B maple syrup.

This post was shared on  Tuesday Twister hosted by Wardeh @GNOWFGLINS and 


  1. This looks excellent. I'll need to try adding some vinegar the next time I soak beans.

  2. Wow - what a great looking recipe! Recipes, I should say -- the idea of honey over rice for dessert is wonderful. I'm a big fan of beans and rice, and your version sounds tasty!

    I'm your newest follower and am really excited to learn more about your recipes. Hope you'll swing by my blog and enter the CSN Giveaway that I'm hosting this week. :)

  3. Girlfriend - this is so delicious sounding - my kids like chicken in their beans and rice also. I will have to look for the chipolte tomatoes - I think that would be the recipe maker!
    thanks for linking this to the hearth and soul hop!