Yesterday I wrote how we have been trying to incorporate more beans and rice into our diet. One easy way I'm doing that is by serving a version of Hoppin' John for lunch. I searched the net for various recipes and also took notes from the Blue Zone Solution book. As I usually do, I sort of made up my own concoction pulling what I liked from all the different sources and tweaking it to our tastes while using up what's in the fridge.
I start by warming some olive oil in the pan then adding diced onion, celery, garlic, and a bell pepper. After those have softened I portion out whichever beans I have cooked for the week - either black eyed peas, black beans, or kidney beans, etc. (or a combination of them), and rice (usually brown unless there is leftover white rice or Basmati from dinner). Sometimes I will include some fresh tomato chunks and a diced jalapeno (I keep a jar of sliced pickled ones in the refrigerator for convenience). I shake on some turmeric, Old Bay seasoning, salt and pepper. When I serve the beans and rice we drizzle Mexican hot sauce over the top and garnish with fresh cilantro from the garden. It's a really satisfying lunch that keeps you full for several hours and if we need it to go even further I will fry an egg or slice an avocado. Quick, easy, healthy meal...
Comments
You can follow this conversation by subscribing to the comment feed for this post.