I subscribe to the FlyLady listserve, and received this e-mail today. I LOVE it! I'm a big fan of beans and rice, and we usually eat them at least one day a week. I looked all over their Food For Thought website to see if these recipe variations were listed there so that I could link, and they aren't. So I guess I'll copy and paste these ideas.
Beans (some form... black, pinto, kidney, etc.) and Rice (brown for nutrition) should be made ahead of time.
For ease of accomplishment, these "recipes" are servings for ONE. Multiply as needed. One serving equals 1 cup rice, 1 cup beans. You can bag these beans up in freezer quality bags and freeze in serving sizes (either individually or enough to serve your family) if you want. You can do the same thing with the rice. Once you have all those beans and rice packages, here's what you can do when you thaw them out. Remember, these are servings for ONE…multiply them out as needed to serve your family:
For the Mexican-Style Beans and Rice: Serve the rice and beans plain with salsa, sour cream, grated cheese over the top and a quesadilla on the side.
For the Jamaican-Style Beans and Rice: In a saucepan over a medium heat, add beans, add 2 tablespoons of coconut milk, a pinch of thyme, a clove of crushed garlic and heat through till warm and bubbly. Serve over rice with chopped green onions on top.
New Orleans-Style Beans and Rice: In a skillet, add 1 tablespoon of olive oil over medium high heat and saute 1/4 cup each: onion, green bell pepper and celery. Add 1 clove crushed garlic, 1/8 teaspoon thyme. Mix this into the beans and serve with a bottle of Tabasco or other hot sauce.
Southern-Style Beans and Rice: In a skillet, add 1 tablespoon olive oil over medium high heat. Add 1/4 cup chopped onion, then add 1 cup chopped frozen greens. Add 1 clove crushed garlic, a pinch of thyme and salt and pepper to taste. Add 1 cup chicken or vegetable broth. Add 1/2 cup beans and simmer till greens are tender. Serve over rice.
Indian-Style Beans and Rice: In a skillet, add 1 tablespoon olive oil over medium high heat. Add 1/4 cup chopped onion, 1/4 cup chopped tomato and cook till tender. Add 1 clove crushed garlic, 1/4 teaspoon ginger, 1/4 teaspoon cumin 1/4 teaspoon curry powder. Add the beans and simmer for five minutes. Serve over rice with chopped cilantro on top.
Make sure you check out the Food for Thought website. There are some great crockpot recipes and menu-planning ideas!