Refried Black Beans and Spanish Rice

Refried Black Beans 

This is a recipe I found online today and adapted. I've been craving Mexican rice and beans recently and figured it couldn't be too hard to make. I like that there is no added fat or lard in this recipe besides what is naturally in the beans. 

Ingredients:

- 15 oz black beans (1 can)

- 1/4 cup water

- 1 tsp salt

- 1 tsp pepper

- 1/2 tsp cumin

- 2 cloves garlic crushed

- 1/4 onion diced

Rinse and drain 1 can black beans. Put 1/3 beans and water in medium pot on medium heat. While it is heating up mash the rest of the beans in a small bowl. (I used the back of fork). When the water is heated add the garlic, spices, onion and bean paste and mix all together. Let cook 15 minutes (helps mellow out the onion and garlic).

Spanish Rice

This is a recipe my mom has been making for years, she got it from a Mexican lady who stayed with us once many, many years ago. Today, I decided to use brown rice, so I also used 1.5 cups of pureed tomatoes from our garden. After the stock/tomato water had evaporated, the rice wasn't fully cooked so I added another cup of water and cooked another 45 minutes or so, stirring every 15-20 minutes so it didn't burn on the bottom. White rice cooks significantly faster, so this isn't an issue with white rice.

- 2 T olive oil
- 1 onion, chopped fine
- 1 garlic clove, minced
- 2 cups med or long grain rice
- 3 cups chicken stock*
- 2 T tomato paste OR 1 cup diced fresh OR cooked tomatoes, strained.
- Pinch oregano
- 1 tsp salt

In large skillet brown rice in olive oil, med/high heat. Add onion and garlic. Cook mixture, stirring frequently about 4 minutes or until onions softened.
In separate sauce pan bring stock to simmer. Add tomato, oregano, and salt. Add rice to broth. Bring to simmer. Cover. Lower heat and cook 15-25 minutes depending on type of rice and instructions on rice package. Turn off heat and let sit 5 minutes.

*Check instructions on rice package for proportions of rice to liquid. Can range from 1:1 to 2:1. If rice calls for 2 cups water for each cup rice, use 4 cups stock for 2 cups rice.