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)

1 cup chicken stock

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 

Hearth and Soul Blog Hop hosted by Christy @Frugality and Crunchiness with Christy

chicken stock

If you want to read about the nutritional and healing aspects of stock, here's a good place to start.


This recipe is taken directly from Sally Fallon's Nourishing Traditions - a must read for anyone learning about traditional food preparation.

Chicken Stock

1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings*
gizzards from one chicken (optional)
2-4 chicken feet (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley

Stew Hen

*Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.

Chicken feet

If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) 

Sitting in filtered water with vinegar for 1 hour

Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.

Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.