Usually when we have beans and rice, I think of it as our "po folks" meal. But last night our humble beans and rice were so good Daniel decided these tasted like "gourmet" beans and rice!
After cooking the pinto beans (doing the pre-soak and all that), I sauteed 1/2 an onion and 2 cloves of garlic in 1 TBS. of canola oil. Here's where the measurements cease, but I am sure you can replicate this to your own taste--I added the beans 3-4 cups I think, a tsp. or more of salt, several "shakes" each of paprika, chili powder, pepper, garlic and onion powder. Continue to stir and heat until well combined. We ate these yummy beans over baked brown rice (using the More with less recipe) and topped it with a little sharp cheddar, sour cream and salsa. We served it with broccoli and not-so attractive whole wheat buttermilk corn bread that was very tasty, just hastily cut:).
M is enjoying her beans and rice and getting better at using a fork!
For more kitchen tips visit Tammy! This post is also part of WFMW at Rocks in my Dryer!