Black Bean Stew
INGREDIENTS:
1/2 c Brown rice
1 c Water
2 c Cooked black beans;
-reserving some of the
-cooking liquid (a 15-oz
-can of black beans will
-work fine if you have
-little time; don't pour
-off the liquid or drain
-the beans)
1 sm Onion; chopped
2 Cloves crushed garlic; or
-more to taste
1/2 ts Cumin
1/2 ts Oregano
1/2 ts Basil
1/2 ts Ginger
1 Bay leaf
1/4 ts Red pepper (optional)
1/4 c Cheap red wine (optional)
1 Vegetarian sausage link;
-crumbled (optional)
Salt and pepper
1 c Shredded sharp cheddar
-cheese
1/2 c Brown rice
1 c Water
2 c Cooked black beans;
-reserving some of the
-cooking liquid (a 15-oz
-can of black beans will
-work fine if you have
-little time; don't pour
-off the liquid or drain
-the beans)
1 sm Onion; chopped
2 Cloves crushed garlic; or
-more to taste
1/2 ts Cumin
1/2 ts Oregano
1/2 ts Basil
1/2 ts Ginger
1 Bay leaf
1/4 ts Red pepper (optional)
1/4 c Cheap red wine (optional)
1 Vegetarian sausage link;
-crumbled (optional)
Salt and pepper
1 c Shredded sharp cheddar
-cheese
Prepare the rice in the water according to package directions or your own procedure (white rice is OK, but it makes for a bland and fairly gummy dish).
While the rice is cooking, combine all the rest of the ingredients except the cheese in a saucepan and simmer, at least 15 minutes.
Heat oven to 350 degrees. Spoon the cooked rice into a casserole dish. Remove the bay leaf from the bean mixture; pour the beans over the rice and stir; it doesn't have to be thoroughly mixed. Top with the cheese and bake uncovered 20-35 minutes or until cheese is browned and bubbly. Let stand five minutes before serving.
I tell people this serves four, but that's a fairly skimpy serving. It doubles easily, but you'll need a pretty good-size casserole. Also, the wine is optional for those who don't use it, but it really does make a difference, and since the other flavors are pretty assertive, I'd suggest using a fairly cheap, strongly flavored wine.
While the rice is cooking, combine all the rest of the ingredients except the cheese in a saucepan and simmer, at least 15 minutes.
Heat oven to 350 degrees. Spoon the cooked rice into a casserole dish. Remove the bay leaf from the bean mixture; pour the beans over the rice and stir; it doesn't have to be thoroughly mixed. Top with the cheese and bake uncovered 20-35 minutes or until cheese is browned and bubbly. Let stand five minutes before serving.
I tell people this serves four, but that's a fairly skimpy serving. It doubles easily, but you'll need a pretty good-size casserole. Also, the wine is optional for those who don't use it, but it really does make a difference, and since the other flavors are pretty assertive, I'd suggest using a fairly cheap, strongly flavored wine.