Spicy Black Beans and Rice and a NEW Gooseberry Cookbook Giveaway!

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The Giveaway is now over!!!

A BIG thank you to all who have sent me good wishes regarding my bout with gout.  Yes, I still have it and am on my 3rd medication.  I HOPE this one does the trick!

A new Gooseberry Patch giveaway starts today ~ the cookbook is called Rush-Hour Recipes and I will be cooking from it this week!  Giveaway rules will be at the end of this post for a copy of this cookbook.

Mr. Meat Eater has spent lots of time in the Caribbean ~ probably at least as much as he has spent here with me.  He really loves Caribbean-type food, including beans and rice.  When I saw this recipe I knew he would love it because it doesn’t have bunches of what he considers objectionable veggies in it.  I made it today for his lunch and he loved it.   I’ll have to take his word for it because I don’t like beans and rice so I didn’t even try it.  I did have some leftover so I am going to freeze it and next week I will add a little chicken and make tortillas with it.

I used brown rice instead of white and petite diced tomatoes since that’s what I had on hand.  Other than that, I followed the recipe.

The recipe was submitted to Gooseberry Patch by Aubrey Nygren-Earl of Taylorsville, UT.

Spicy Black Beans and Rice

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
3/4 cup long-cooking rice, uncooked
1 1/2 cups chicken broth
1 tsp cumin
1/4 tsp cayenne
1/4 tsp garlic powder
1/8 tsp paprika
1 (15 1/2 oz) can black beans, rinsed and drained
1 (15 1/2 oz) can diced tomatoes

Heat the oil in a stockpot over medium-high heat. Add onion and garlic and saute for 4 minutes. Add uncooked rice and saute for 2 minutes. Stir in the broth and seasonings. Bring to a boil and reduce heat to low. Cover and cook for 20 minutes. Stir in the beans and diced tomatoes and cook for another 5 to 10 minutes until heated through.

Makes 8 servings.

VIEW PRINTABLE RECIPE HERE!

I have one copy of this cookbook to give away.  To enter the drawing please reply to this post and this post only.  For another chance to win the cookbook, please “LIKE” Gooseberry Patch on Facebook and let me know you have in your post.  If you have already “liked” them, just say so in your post.

The drawing will be held on December 23 and I will mail the cookbook after Christmas.   If I pick a winner and do not hear from the winner by December 27, I will pick a new winner.

Any questions, please send me an email ~ a_recipe_a_day at yahoo dot com.

Happy Cooking!

Easy Black Beans

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We really like black beans and this recipe is great with any Mexican or Tex-Mex meal.  They are super easy to make.  As I posted yesterday, I really hate cilantro so I left it out of this recipe, too.  Add more or less cayenne depending on how much heat you want.

Easy Black Beans

1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, minced
1 tbsp chopped fresh cilantro
1/4 tsp cayenne pepper
salt to taste

In a small saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low and add the cilantro, cayenne, and salt. Simmer for 5 minutes, and serve. This recipe can easily be doubled if desired.

Makes 2-4 servings

Happy Cooking!