We had G.O.R.B. for dinner. Nope, not the famous G.O.R.P. (Good ol’ raisins and peanuts), but Good Ol’ Rice and Beans.
I make this easy meal once every other week or so, but really I need to do it every week. There are so many variations you can try: Toppings, spices, cooking methods, and what to serve it upon.
You can use canned beans or you can soak a bag of beans overnight, then add them to a slow cooker with water to cover & cook all day with spices and even a ham hock or bacon. While cooking, spice the beans up with garlic, oregano, cumin, pepper, and hot sauce. Also try adding sauteed veggies like onions, peppers, and carrots. The sky’s the limit! When they’re done, blend them to a puree, or blend half of them, or even leave them whole. I usually blend half of the beans for a nice texture over rice.
We like red or black beans and we prefer serving them over brown rice to white. Toppings for the beans are also endless: Queso fresco, or another type of cheese, scrambled eggs, cilantro, red onions, crunchy veggies.
Rice and beans can be Mexican in style, or Cuban or Creole. If you want to go real crazy you can make curried lentils over basmati rice, but I’ll post that recipe another time!
Sides? How about corn bread, a big green salad with crunchy vegetables, or homemade tortillas.
However you enjoy them, serve this nutritious meal often. It’s easy on the budget and usually requires minimum prep time. This is a perfect training meal, too, for budding young chefs.