I work at an awesome school. The building is totally old school. Every room is different, each with its own distinct qualities. The brick building is cozy and inviting, and at first glance, it appears you are stepping into a storybook school house. But the best part about my neighborhood school is that it is walking distance to my house. This means I am able to walk home during my Tuesday morning hour prep and whip up a homecooked meal, letting my slow cooker do the majority of the work.
Today’s creation is one my new favorites, black beans, and pairs perfectly with savory brown rice. The hubs wasn’t as excited as I was, wondering why Meatless Monday was extending to Tuesday, but I assure you, these beans are perfect any day of the week.
Slow Cooker Black Beans with Green Onion Lime Rice
Ingredients for Black Beans:
2 cups dry black beans, rinsed
5 cups filtered water
2 tsp onion powder
2 tsp cumin
1/4 tsp cayenne pepper
3 garlic cloves, halved
Ingredients for Green Onion Lime Rice
1 cup short grain brown rice
2 cups filtered water
1 tsp cumin
3 garlic cloves, minced
1/2 green onion bunch, chopped
2 tsp key lime juice, or juice of 1/2 a lime
salt to taste
Directions for Black Beans:
Combine black beans, onion powder, cumin, cayenne pepper and garlic in slow cooker. Cover with water. Turn to low, cook 7 hours.
Directions for Green Onion Lime Rice
Combine brown rice, water and cumin in a medium pot. Bring to a boil, cover with lid, and reduce to simmer. Cook 45 minutes. Remove from heat and add garlic, green onion, key lime juice and salt. Stir to combine.
Top green onion lime rice with shredded cheese, black beans, salsa, tomato, avocado and anything else your heart desires.
What is your favorite black bean recipe?