Foodie followers! I am still feeling great, and have been sticking to my healthy food choices for almost 2 weeks. Two cheats were: some corn chips at night while watching documentaries on Netflix (twice) and some spaghetti sauce with a little piece of crusty bread. Other that that, I've been mainly vegan.
I made a big pot of black beans with onions (double the batch in the recipe here) yesterday with the hopes of having them available for a few days. After a crazy day at work today I was looking forward to a nice bowl of leftovers but, when I went to the fridge, I found that Mickayla, Will's girlfriend, ate the rest of them. I don't really mind; she eats a lot of veggies and is one person around here that will try all of the things I have been experimenting with. But I must admit I was a bit bummed. Oh well, I'll make more. We really like Mickayla. She and will make a cute couple. And they are both quite studious; working hard at finishing up their Spring semester classes.
I made a big pot of black beans with onions (double the batch in the recipe here) yesterday with the hopes of having them available for a few days. After a crazy day at work today I was looking forward to a nice bowl of leftovers but, when I went to the fridge, I found that Mickayla, Will's girlfriend, ate the rest of them. I don't really mind; she eats a lot of veggies and is one person around here that will try all of the things I have been experimenting with. But I must admit I was a bit bummed. Oh well, I'll make more. We really like Mickayla. She and will make a cute couple. And they are both quite studious; working hard at finishing up their Spring semester classes.
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| Mickayla and Will |
Black Beans and Rice
Ingredients:
1 15 oz can Black Beans
1/2 C chopped onion (I used yellow)
2 T EVOO
1T lemon juice
1/2 C chopped fresh cilantro
Kosher or sea salt, to taste
2 C long grain rice (prepared as directed)
Directions:
- Heat olive oil in sauce pan on medium heat.
- Add chopped onion and cook until onions are fragrant and translucent, about 10-12 minutes.
- Add the beans (with liquid) and the lemon juice to pan. Combine and bring to boil. Reduce heat and simmer about 10 minutes.
- Remove from heat and stir in 1/4 C of the cilantro.
- Add the remaining 1/4 C of cilantro to the cooked rice. Stir to combine. Add a bit of salt, to taste.
- Serve the rice with the beans.
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| Cooking the Beans and Onions |
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| The Fragrant Rice with Fresh Cilantro Added |
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| Delicious! |