Black Beans and Rice

Can we talk for a minute about dried beans? (I'm sure it's the first thing you thought of this morning when you woke up.) So at the risk of being crucified by "food purists" I'm gonna throw this out there: I have never seen the allure in using dried beans. It’s like opening a can of worms: it takes forever to pick through them, soak, and then cook. Investing that amount of time is beyond my ability to understand…unless you can’t get canned beans that don’t have sugar added, you can’t find a particular bean in a can (like adzuki beans) or somebody has blessed you with a huge sack of beans you need to use.

It's so dad-blamed easy to open up a can of beans, drain, rinse and presto! BEANS without the headache (which I now have just thinking about the bean preparation and cooking process). If cooking beans makes your head hurt too, but you want them in your diet (because you should; they are full of vitamins, minerals, complex carbohydrates and fiber), this recipe is for you. 

Chock full of beans with a delectable combination of rice and fortified using the most outrageous cilantro pesto you have ever tasted in your life, I’d like to introduce you to your new favorite side dish for, well, anything. Let me put it to you this way: I rarely repeat recipes two weeks in a row at home, but have made this black bean and rice dish twice in as many weeks. It starts with a little bit of bacon (as almost every good recipe should), adding sautéed onions, rice, beans and pesto. Really quite simple but FULL of flavor. I served this with the Cuban Pork recipe I posted yesterday as the ideal sidekick. In fact, this could serve as a nice light lunch on its own. If you're vegetarian you could leave out the bacon and it would still taste phenomenal. So that's my bean story for today. If you like dried beans and the hassle they entail, knock yourself out. But if you're like me and want some ease in your life, open the can. Of beans, not worms.

Black Beans and Rice (adapted from foodnetwork.com)

3 slices bacon, cut into bite sized pieces
1 large yellow onion, diced
1 1/2 c. white rice
3 c. water
2 c. fresh cilantro leaves
3 T. sliced almonds, toasted
3 cloves garlic
1/4 c. olive oil
2 t. salt
1/2 t. pepper
3 (15 oz.) cans black beans, drained and rinsed

In a medium saucepan place the bacon pieces and cook over medium heat until they are browned. Using a slotted spoon remove the bacon to a paper towel lined plate and set aside, leaving the bacon grease in the pan. Add the onion to the pan and saute, stirring occasionally, for 3-4 minutes. Add the rice and coat with the onion mixture. Pour in the water and bring to a boil over high heat. Reduce the heat to a simmer, cover and cook until the water is absorbed and the rice is tender. Meanwhile, combine the cilantro, almonds, garlic, olive oil, salt and pepper in the bowl of a food processor and pulse to combine. Once smooth, add to the cooked rice along with the beans and reserved bacon. Cover, turn off the heat and allow the ingredients to meld for about 5 minutes. 

10 servings (302 calories each serving) according to my calculator on loseit.com