Eat vegetarian tonight

Have you noticed the price of food skyrocketing? Especially beef and cheese? Blame it on the increase demand for ethanol made from corn. Corn is fed to cows, too. (Aren't they supposed to eat grasses?)

Anyway, the rising costs have got me thinking about inexpensive meals, which always leads me to beans. They are filling and have lots of fiber, plus they are usually pretty cheap. If you used canned, make sure to rinse and drain to get rid of excess sodium.

This quick recipe, from AP writer J.M. Hirsch, is simple to make. Eat as is or serve in a tortilla with chunks of fresh tomatoes. Get serve in-season fruit salad of watermelon, blueberries and strawberries with some sprigs of mint. Lucky for you if you grow them in your yard!

Spicy Black Beans and Rice

2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1 cup long-grain white rice
2 cups water
15-ounce can black beans, drained
1 cup jarred green salsa
Salt and freshly ground black pepper, to taste.

Heat a medium saucepan over medium-high heat. Add the bacon and cook 2 minutes, or until the fat begins to render. Add the onion and garlic and saute another 2 minutes. Stir in the paprika and saute another minute.

Add the rice and cook, stirring constantly, another 30 seconds. Add the water and beans, stir well and bring to a boil. Cover, reduce heat to simmer and cook 15 minutes.

Remove the saucepan from the heat and let rest 5 minutes. Mix in the salsa, then season with salt and pepper.

Serves 4.

Source: Associated Press

Comments

[Barbara (BJ)]

Love black beans. However, your ingredients call out olive oil (vegetarian) but the directions use bacon (meat). I like to use olive oil whenever I make my black beans, and they are always great!