Beans and Rice

Fresh, Dry Beans – an oxymoron? – No just the way you should get dry beans…try to buy them locally after a recent harvest.  They rehydrate quicker and taste better.  This recipe features Black Valentines from my friend Steve Smith and the Mohr-Fry Ranch in Galt. Check out his website  Chili Smith. “These beans are reported to be one of the most nutritionally rich foods on the planet. Kids love them and the fiber is almost three times that of normal beans – powerful little packages of energy!”

I soaked them overnight, drained and rinsed them, boiled them for 2 hours, then sautéed them in olive oil with chopped onions, carrots, celery, garlic and a bay leaf. I know it is easier to open a can of beans…trust me I buy my carrots, onions and celery already chopped haha….but these Heirloom beans taste so good, they are worth the time!  Add sea salt to taste and mix equal parts with cooked brown, Basmati rice. In celebration of my eldest daughter’s mission trip to Tanzania and her daily meal of beans and rice, I seasoned the mixture with ground cloves, cardamom and nutmeg.

Cook, Eat, Laugh…Claudia

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