Meatfree Monday: Black Beans and Rice

     I'm not sure how I missed planning a meat free dish last week. I was so proud of myself for getting the menu done and following through with all my plans. So, for this week I'm revisiting a favorite recipe that didn't get much love the first time around. Black beans and rice is a meal we eat about once a month in our house. It's so good and filling...and inexpensive! Serve it up with some garlic bread and you have yourself a meal. Yum. Now, I wish I had planned to make this next week.

from March 2011
Since I've started making red beans and rice in the crock pot, I have really come to enjoy this meat free, very filling type of food. Recently, I ate at a place called Yats, a local cajun/creole place, and I was inspired to try out some new dishes. So this week, we tried creole black beans and rice. I was pretty impressed with the flavor, and will definitely make it again. I might even amp up some of the spices to make it a little more intense. I had to tone it down a bit this time for my daughter. She loves beans and rice. Hey Mom, no picky eaters allowed at this house! (and I'm still working on my husband)

adapted from Crock Pot Cookbook
3 (15oz) cans black beans, drained
1-1/2 cups onion, chopped
1 cup green pepper, chopped
4 cloves garlic, minced
2tsp dried thyme
1-1/2 tsp dried oregano
1-1/2 tsp white pepper
1/4 tsp cayenne pepper (more if you like it spicy)
1 beef bouillon cube
1/2 tsp bay leaves
8oz tomato sauce
1 cup water

• Combine ingredients in the slow-cooker.
• Cover and cook on low for 8 hours or high for 4 hours.
• Serve over cooked rice (and garlic bread if desired).

This weeks featured recipes

Baked Pasta with Roasted Vegetables by My Columbian Recipes

Tomato Corn Pie by The Tasty Cheapskate