Save pennies and eat healthy, make this Curried Rice and Black Beans Recipe for your next meal.
Curried Rice and Black Beans Recipe
Wash 1/2 cup of black beans (they’re sometimes called
“black turtle beans”), soak’ em overnight in two cups of
water, and then boil ’em in the same water. After they’ve
bubbled for a half hour, start cooking up 3/4 cup of brown
another saucepan. At the same time, in a separate heavy
frying pan, begin to saute three stalks of chopped celery
and 1 very large, coarsely diced onion.
Keep the heat under the frying pan very low and stir the
vegetables often. If you have fresh ginger and garlic, you
can mince a bit of each (or smash ’em together with a
mortar and pestle) and add them to the celery and onion. If
you don’t have either, figure on putting a little extra
curry powder in the rice (add some, cook awhile, taste, and
so on . . . until the strength of the powder matches the
strength of your tongue).
Now cut up some dried apricots and add them to the rice
(you may need to add some extra water to the rice, too,
before it’s done). When the beans and rice are both fully
cooked and have absorbed all the water in their pans, add
them to the vegetables. Sprinkle in more curry powder (if
needed), salt to taste, and serve these beans immediately
(or they’ll turn everything they touch black). This dish
feeds four.
Read more about bean recipes: Try Nutritious Beans for a Low-Cost Dinner.
