Summers in San Francisco are known to be a bit different from summers elsewhere in the United States. While my home back east gets sunny and hot, hot, hot, SF gets foggy and chilly. I personally love the blanket of fog that comes rolling down our famous hills, but it does take some getting used to. This simple recipe for rice and beans is hearty enough for a nippy evening, yet keeps the sense of more tropical climates at the tip of the tongue with added lime and cilantro: the perfect balance for a summer in San Francisco.
This recipe is very simple and can be made in large batches at the beginning of the week to tide you over for lunches on-the-go and easy dinners. Feel free to throw the rice and beans into the same container for storage and handling. The effect will be the same! Pack a big kale salad to start you off, then heat up a bowl of the rice and beans for a hearty, fibrous meal that will leave you feeling full and satisfied.
SIMPLE RICE AND BEANS
-1 c. water
-1/2 tsp. salt
-1 garlic clove, peeled and smashed with the back of a knife
-1/2 c. short-grain brown rice
-1 c. cherry tomatoes, halved
-1 tsp. olive oil
-1/2 large onion, chopped
-2 garlic cloves, minced
-1 tsp. ground cumin
-1/2 tsp. ground coriander
-1/4 tsp. cayenne pepper
-1 (15 oz.) can black beans, rinsed and drained
-1/4 c. fresh cilantro, chopped
-Juice of 1 lime
-Freshly cracked black pepper
-1 avocado (optional)
For the rice:
Combine the water, salt and smashed garlic clove in a small saucepan. Bring to a boil. Add the rice, returning to a boil, then reduce the heat to low until all of the water is absorbed. Set aside.
For the beans:
Heat the oven to 450°F. Place the halved cherry tomatoes in a baking pan and sprinkle with a pinch of salt and pepper, then bake in the oven for 10 minutes, until juicy and fragrant. Remove from the oven.
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes, or until slightly translucent. Add the garlic and ground herbs and cook, stirring, for another minute. Add the drained black beans and roasted tomatoes with their juice. Bring to a boil, then reduce the heat to medium-low and cover. Allow the beans to simmer for 15 minutes, stirring a few times. Remove from the heat and add the cilantro, lime juice and salt and pepper to taste.
Place a helping of the brown rice into a bowl, add a helping of the black beans, and top with sliced avocado and a sprinkling of chopped cilantro. Enjoy!
– Arielle (DIY Food Contributor)
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