Crock pot black beans and rice
One of the things that makes my crock pot one of the most useful appliances in my kitchen is its ability to take dried beans and turn them into a delicious, healthy meal in just a couple hours.
Dried beans last for ages in your pantry when you store them properly in an airtight container. Even better, they’re available everywhere for stupid cheap. They’re a great source of dietary fiber, antioxidants, and vitamins, and when you pair them with rice, they’re also a complete protein. Hell with acai berries, beans are a superfood.
Tonight, I made black beans with rice and salsa. It’s dead simple to make, but the key is the preparation of the beans.
- 1 lb dried black beans
- 2.5 cups brown rice
- 1 18 oz bottle of salsa
- onion powder
- garlic powder
- dijon mustard
- boullion cubes
Total cost of ingredients: $9
Cost per serving: $1.80
Put the beans in the crock pot with a boullion cube, onion powder, and garlic powder along with enough water to cover the beans by a couple inches. Set on high and cook for 3-4 hours, or as long as it takes for the beans to be completely rehydrated and not al dente. When they’re done, add tamari to taste and a large dollop of dijon mustard and mix with a wooden spoon.
Cook the rice in a large (non-crock) pot with five cups of water and a boullion cube. When the rice is done, add the jar of salsa and mix thoroughly.
I set out five plastic containers to bring to the office each day for lunch and layer the beans in each first, then add the rice and salsa mix on top.