Years ago when we were short on cash, a few days before our next paycheck, I stood staring in our almost bare food cabinet trying to figure out what we were going to have for dinner. For someone who is good at cooking this wouldn’t have been a problem but for me at the time I was really stressed. I grew up in a house where both my parents worked full-time. With their lack of time, and because my mother grew up with home cooked meals everyday, buying and cooking from a box was the way it was for our house. May sound strange but with her always having meals cooked from scratch because of lack of money, her growing up and then being able to buy food that was already prepared was like hitting the jackpot. Because of that I never really learned how to cook. So as I stood there looking for something to make you can imagine how challenging the idea of putting something together was for me. Out of that stress came this recipe.
We sat at the table that night and honestly were amazed at how good the food was. Not only that but the kids scarfed it up and wanted seconds. Here I had just thrown a few things we had left together and out came this amazingly tasty, simple and quick to make dish. From then on even if we were doing ok for money, this dish made it on the menu.
It has been years since I was staring into that bare food cabinet trying to figure out what to make for dinner. Since then I have taken a cooking class and have come a long way. I now feel much more comfortable in the kitchen cooking. The best part is this recipe still makes in on our menu now that we are Vegan.
I hope you find some time to try out this simple recipe and enjoy it as much as we have all these years.
- 1 tbsp avocado oil
- 2 cans black beans drained and rinsed
- 1 tbsp vegetable stock paste or 1 bullion cube with a touch of water added to dissolve
- 1 tbsp dried mined onion
- 1 tsp cumin
- 1 tbsp taco seasoning add more if you like spicy food
- 1 can cream style corn
- 2 cups brown rice
- Salt & Pepper to taste
- 3 1/4 cups Water
- Gather your ingredients.
- Add your rice and water to your rice cooker. (If you do not have a rice cooker, bring your water to a boil and then add rice to water. Cover and let cook for about 20 mins until water is absorbed and rice is tender.)
- While the rice is cooking warm up a large skillet with oil.
- Drain the beans and rinse. Add to the skillet.
- Add in the vegetable stock paste and the minced onions. Stir well.
- Once the vegetable stock paste has melted into the beans sprinkle on the cumin and taco seasoning. Stir and let cook for about 5 minutes.
- Stir in the can of cream style corn and let continue to cook for another 5-10 minutes with a cover on.
- Once rice is done cooking, serve bean mixture over top of a bed of rice.
From the Faithfilled Chaos Kitchen, by Catherine
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