Erin’s Beans & Rice
This meal is my favorite budget-friendly dinner, it is not fussy but it packs a lot of flavor. Most friends of mine have had a bowl by now. My secret to keeping such a simple meal interesting is adding Magpie’s Smokey Peach Sting to the beans, and taking the extra minute to make a cilantro-lime sauce in the blender that ties everything together. Not a fan of cilantro? No problem, you can substitute any herb / fresh green of your choice and still have a good time.
Beans & Rice Ingredients:
Rice (1 cup, dry)
Black beans (1 can)
Red onion (sliced)
Magpie’s Smokey Peach Sting
Paprika
Cumin
Salt
Cooking oil
Sauce ingredients:
Cilantro
Lime (2)
Garlic (2 cloves)
Olive oil
Salt
Directions:
Begin by rinsing the rice, if using a rice cooker, add water and set aside to cook while you work on the rest.
In a large skillet, warm cooking oil over medium heat.
While warming, slice red onion lengthwise. Once hot, add onions to skillet and add a pinch of salt to help sweat the water out. While onions cook, open the can of beans and drain the liquid.
Once onions have softened, add can of beans to skillet. Throw in a dash of paprika, cumin, and a generous spritz of our Smokey Peach Sting hot sauce to build the beans’ flavor. Stir together and after a few minutes, reduce the heat.
Allow skillet ingredients to cook on low heat over 15 minutes to allow beans to soften and absorb the flavors (if the beans are a bit tough, feel free to cover the skillet, the extra moisture will help this).
While the skillet cooks, prepare the cilantro lime sauce: peel 2 cloves of garlic and cut 2 limes in half. Combine cilantro bunch, garlic cloves, the juice of two limes, a pinch of salt, and a drizzle of olive oil into a blender. Blend ingredients until smooth.
Once the rice is ready and the beans and onions have had a chance to cook on the stove top, remove the skillet from the heat. Build your bowl with generous portions of the rice and beans, topped with your green sauce and you are ready to rumble.
Peach up front, smoked scotch bonnet burn in the back. With honey garlic cloves & brown sugar for a smooth but lingering kick. Rated 4 out of 5 on our hotness scale.
