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Saturday, January 18, 2014

Bloom on a Budget: Dominican Beans & Rice

Okay, if you've been following you might be thinking, "Dang, does this guy only eat beans! Bet his house is aromatic." Well, to answer the first question, no I don't just eat beans and two your body adjusts to the increased fiber.  Another way to minimize the, uh, aromatics is to put a half teaspoon of baking soda in the pot at the end of cooking.  Just a little trick and it doesn't change the flavor.

This recipe is inspired by the people that wrote Give Them Something Better.  Fantastic book written by a team of Seventh Day Adventists.  If you're unaware they follow a vegan diet based on their interpretation of The Good Book.  Without further ado…

Ingredients


  • 1 pound of pinto beans (sorted, rinsed, and soaked over night)
  • Large sweet onion quartered (use only 3 pieces)
  • Large green pepper cored, seeded and quartered (use only 3 pieces)
  • 1 tsp salt
  • 1 (8 oz) can tomato sauce
  • 1/3 cup loosely packed cilantro 
  • 1 clove garlic crush and finely minced
  • 1 tablespoon distilled vinegar 
  • Additional cilantro for garnish 

Directions

  • Place bean in crock pot with enough water to cover by about 2 inches
  • Cook on low for about 8 hours
  • Remove pepper and onion pieces and place in a blender with a cup of the cooked beans, bean water (about a cup), cilantro, vinegar, and tomato sauce
  • Blend until smooth and pour back into the pot and stir well 
  • Serve over spanish rice, sprinkle with chopped cilantro

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