By Request – Barbecued Black Beans and Rice

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This recipe is not just requested by one of our readers, but after polishing off his bowl and looking for seconds, my 5 yo said “we should really have this more often, mom”. 🙂 If you like black beans and rice, this is a really yummy recipe which is freezable, fast, frugal, and even can be put into an emergency food stash. The flavor comes almost entirely from the barbecue sauce, so make sure you pick out one you really like. We have a hard time with barbecue sauce because it is nearly impossible to find one that isn’t filled with 12 kinds of sugar, including HFCS. We have tried it with sweet Texas style sauces, as well as mustardy Southern style sauces and it tastes good both ways, just different.

Barbecued Black Beans and Rice
source: Monday to Friday Cookbook by Michelle Urvater
serves 4; 30 minutes

Ingredients:
2 c. rice, rice cooker cups
water
30 oz. black beans
14.5 oz. stewed tomatoes, Italian style
4 oz. green chiles
10 oz. corn, frozen, thawed
2 T. barbecue sauce
¾ t. cumin
salt
pepper

1. Start rice in rice cooker (or however you make 4 servings of whatever rice you prefer).

2. While it is cooking, rinse and drain the beans and combine with the tomatoes, chiles, corn, barbecue sauce, and cumin in a medium sized saucepan. Simmer gently over low heat until the rice is cooked. Season to taste with salt and pepper.

3. Ladle rice into bowls, and ladle beans on top. Serve hot.

TO FREEZE: Make this super frugal by using cooked dry black beans. After cooking, mix the beans with corn, seasoning, and barbecue sauce. Put in a labeled gallon sized freezer bag and freeze flat.

TO SERVE: Thaw bean and corn mixture. Cook rice. While rice is cooking, add canned ingredients to bean and corn mixture and simmer until heated through.

EMERGENCY FOOD: This makes good emergency food (hurricane prep, etc.), as you can get all the ingredients dry or canned. We will definitely have some in our stash this Hurricane Season.

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