Curried Rice and Black Beans Recipe

Try this Curried Rice and Black Beans Recipe for a nutritious, low-cost meal to warm you during the cold weather season.

| November/December 1977

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 rice with 1 teaspoon of curry powder in 2 cups of water in 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.

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