Wednesday, June 25, 2014

Tropical Black Beans & Rice! #EatWell

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Tropical Black Beans and Rice is one of our most favorite comfort foods - it is summer spectacular or the perfect pick me up in the middle of a dreary winter.  Black Beans and Rice can of course, be tweaked anyway you like and according to your family's taste buds.  But, we like it tropical!


Ingredients:

Black Beans - Dry 16 oz bag
Vegetable Stock (about 4-5 cups)
Rice - Basmati or Jasmine 
(really, whatever rice you choose works wonderfully)
Anchovies (wild caught)
Cumin
Garlic - freshly diced
Pepper
Sea Salt - I use pink Himalayan

  Toppings - 

Pineapple
Mango
Onion
Greek Yogurt - I use Stonyfield Organic Plain
Salsa
Avocado
Cilantro

Extras:
Kiwi - diced up
Sharp cheddar cheese or sheeps milk mitica cheese are both spectacular with this!
Blue corn organic tortilla chips are excellent with this

Cooking - 

Make your bag of black beans according to the instructions, replacing half the water with organic vegetable stock.  Add in extra vegetable stock, as needed.

Let the beans cook and take their time.  After 45 minutes of simmering, add in freshly chopped garlic - about 4 cloves.  4 anchovies chopped well.  A twist of Himalayan sea salt and fresh pepper and a teaspoon of cumin.

The instructions say about 1 1/2 hours of cooking time.  But, I always count on at least 2 hours.

About a half hour before your beans are done - chop your fresh fruit and toppings.

Obviously, this recipe for tropical black beans can be as simple or extravagant as you want.

I absolutely love to top mine with everything - It is absolutely amazing!

This pineapple kitchen gadget is a huge time saver!  Yes, it really works, I bought at Williams Sonoma  (no, this isn't sponsored.)

Have the kids help with dicing (age appropriate of course) and 
placing into bowls with spoons.

Put all of your toppings on your on the table and let everyone in the family make their 
own bowl.  Even if the kids want their fruits on the side, they are still enjoying a healthy dinner.

I add a Sierra Nevada Summerfest craft beer and WOW - the perfect summer meal!
(Sierra Nevada is non GMO)

I keep everything separate and place on the table.  I add rice and top with black beans and then all of my toppings.

My Notes:

This is not a sponsored post.  I am a Stonyfield blogger, but if you follow me on Instagram, you know that I use Stonyfield whether it is sponsored or not!

I buy absolutely everything I can organic, fair trade and non GMO.
Reading food labels and eating real food is more important, now more than ever!

Food Matters.  Cook with your kids, enjoy talking or listening to music with them while you cook.  Dinner is a glorious experience not to be rushed.  Try taking out some TV time and adding food and cooking time.  You will be pleasantly surprised at the results!

Eat well, lovelies!

3 comments:

Dianne Messina said...

I am going to try the Greek yogurt for sour cream swap this week. (I used my Stonyfield prize!)

Young At Heart Mommy said...

This looks SO delicious that I had to come by and share! I would love to make this one night for my family. I think they would really enjoy all of the fresh ingredients. Everything looks so colorful.

island girl said...

Yay Dianne! So happy, let me know if you liked it!