This week, I’m enjoying a baked black bean dish that I made on Sunday afternoon, enough to last the entire week for evening meal times. It’s very similar to this one (blackeyed peas and barley recipe), but it uses brown rice instead of barley, and I threw in some fresh collard greens to green it up a little more.
I also learned a little from the last one, so there are some slight changes! Hey, if you read my “About” page, you’ll know that this blog is about my trials and errors. I’m not a pro, just a guy who wants to eat healthy food and live a long time, and who can’t find food like this anywhere else, that is, without salt and oils, but at home in my own kitchen.
As the picture shows, the brown rice is very prominent, so perhaps, I’ll cut back on that next time. The taste, however, is great!
Here is what I did, but you, being your own chef and all, should do it how you want to:
3 cups dried black beans, cleaned and soaked overnight
3 cups brown rice, (should have only used 2 cups…next time!)
4 large collard green leaves, torn in bite size pieces
24 oz of my Fresh Tomato Sauce (or your own version, if you wish)
In a large pan, bring soaked beans to a rolling boil for 5-10 minutes, then remove from heat. In a large mixing bowl, place the rice, collard greens, and tomato sauce, then stir to mix well. Rinse the beans, then pour them into the mixing bowl with the other ingredients. Add 2 cups of water, and stir all ingredients to mix in the beans and water. In a large covered baking dish, or two if you need them both (I did!), pour in beans and rice, and cover. Place covered dishes in hot oven (about 385 worked well.). Bake for 60-75 minutes or until beans are tender. After 45 minutes, you’ll need to check to make sure the ingredients have not become too dry. If they appear to be getting dry, and the beans still need more cooking time, add a little more water, and bake another 20-30 minutes. Let it cool for awhile and serve. The remaining beans and rice can be stored in a tight container in the fridge and used for several days.
Serves 10-15, which is a guess, but that’s how many meals I’ll get out of it this week.
Note: if you’re asking, “where are all the spices?” be sure to take a look at the Fresh Tomato Sauce recipe. This is where the spice is. So, if you’re using your own tomato sauce, or something from a can, keep in mind that you will need to add your favorite spices to keep the dish from being too bland. My Fresh Tomato Sauce is not bland at all! It’s very spicy, but with this dish, it comes across as very mild.
Hot out of the oven
Other resources of interest:
Black bean nutritional value
Black bean nutrition data
Collards nutritional data
Brown rice nutritional data and health benefits