Christina Cole Romance

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What’s For Dinner? — Hot and Spicy

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Winter weather is about to strike us again here in the midwest. Although we’ve been far more fortunate than the folks in New England, and are definitely more accustomed to the cold than our neighbors to the south, we’ve still had our bouts of sub-zero temperatures and icy roads…with more to come tonight, tomorrow, and over the weekend.

I actually chuckled a bit when I glanced at the weather outlook for the next few days. Flurries. Intermittent clouds. Snow. More snow. Ice.  And then, for Monday, the single word: Dreary.

Yes, it’s dreary here, and that means it’s time to spice things up a bit — and warm things up, too — with a family favorite:

BLACK BEANS AND RICE

bLACK BEANS

 

I’m fixing the dish today in the crockpot. It’s already cooking on LOW and will be waiting — hot, spicy, and ready to eat — when my husband comes home. Later, I’ll get out the rice cooker, get it going, too, and have the hot rice waiting to be dished out and enjoyed.

Here’s my slow-cooker version of this family favorite:

1 pound of dried black beans (about 2 cups) rinsed and sorted

1 sliced onion

1 chopped green pepper

3 cloves garlic, minced

1 can (14-1/2 ounces) diced tomatoes

1 can chopped green chiles

1-1/2 tablespoons ground cumin

2 teaspoons chili powder

1 teaspoon apple cider vinegar

5 cups water

It all goes into the crockpot and cooks on LOW for 6-8 hours.

Serve over 3 cups white rice with salt and pepper to taste. Add fresh cilantro as garnish.

Or, you can use canned black beans and prepare the dish on the stovetop. Here’s how:

Saute the onion, pepper, and garlic in a large saucepan. Add in cumin and chili powder.  Add in diced tomatoes, beans, chiles, and vinegar.  Stir and simmer for about 5 minutes.  Add enough water to cover. Bring to a boil. Reduce heat, cover, and simmer for 30-40 minutes, until mixture has thickened. Serve over rice. Add salt and pepper to taste. Garnish with fresh cilantro.

I’m serving this today with slices of fresh pineapple, and, of course, tortilla chips. I like to add a sprinkle of Mexican blend cheese on top, too.

So, as much as I hate winter and the thought of ice and snow heading our way, at least I can look forward to a hot and spicy dinner with my husband.

 

WHAT’S ON YOUR DINNER TABLE TODAY?

 

 

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Author: christinacoleromance

Christina Cole believes in the power of love. She writes romance novels with characters you'll care about and remember long after the end of the story.

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