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This Old Chef: Blog & Recipes

Black Beans and Rice with Avocado

Posted on June 28, 2018 with 0 comments

 

So, we had a few avocados from a big sale at Stew's.  They were ready to be used.  But as what?

I didn’t just want to make guacamole.

And it was a school night, so I didn’t want to spend hours...

So.  I minced an onion and 3 ribs of celery and sautéed them in EVOO.  When they were softened a bit, I added some cumin, smoked salt, and two minced indeterminate hot peppers and a large can of black beans with their liquid.  (Yes, I used the liquid!  I’ve discovered that with good canned beans, the can contains only beans, water, and salt.  So why not!)  I let this simmer away for a bit... heated some rice... minced a big handful of cilantro... tossed in half (saving the rest to top the dish)... and diced an avocado.

Serve in hot bowls.  Rice in the bottom.  Beans next.  Cilantro.  And avocado.

For about 15 minutes of work, this was great.

PS.  Sour cream would not go amiss, but I didn’t have any and it was creamy and delicious without!