This was another easy meal where I already had all the ingredients in my pantry, which was an even better thing, since I’m trying to use up as much food as I can before we move in two weeks! I had two more “cans” worth of black beans in the freezer, so I was looking for a recipe to use them up. This was a great choice, because I was able to use up some stuff from my pantry without having to buy any supplementary ingredients.
Rick and I were both pleasantly surprised with how good this tasted. I was a little nervous that it would turn out bland and too mushy (and it was a little mushy), but the flavors meshed together nicely. We ate it as a burrito filling and added sour cream and a little cheddar cheese (although I don’t think the cheese was necessary). I’ll definitely make this again when I need to throw a meal together using pantry staples!
This is also a great budget meal. $5 Dinners is a great source for eating on a budget, but this is one of the most inexpensive meals I’ve noticed from her blog.
Black beans and rice
1 cup white or brown rice, uncooked
1 tbsp. olive oil
2 cans black beans, drained and rinsed
2 cloves of garlic, crushed
1 can tomatoes, undrained
1 tsp. cumin
salt and pepper, to taste
2 cups water
Dump the rice in the bottom of the crockpot. Add olive oil, and stir to combine. Add the rest of the ingredients. Stir. The original recipe said if you are using white rice, cook on high for 4 hours; if using brown rice, cook on high for 6 hours. However, using white rice, mine was done at about 2.5 hours on high. Either way, brown rice will take longer to cook.