Tag Archives: tequila

Black Beans and Rice

Here we are with meal number 4 from the Cuizoo Arsenal, where I attempt to give you 7 meals that are quick, cheap, easy, and nutritious.  This is one of those basic meals that has sustained entire civilizations for hundreds or thousands of years.  Just don’t ask my daughter to eat it.  She continues on with her absolute hatred of beans.  And yet, it is one of our staple meals.  You may (or may not) ask how we pull that off.  My best explanation is that I just keep cooking it.  We generally have some variation of beans once every week and she cries every time she finds out.

It’s not that I don’t care.  It’s just that I know there will be a day when she decides that beans are OK.  It has happened with mayonnaise, melted cheese, cow’s milk, rice, mustard, whipped cream, and others.  And maybe they won’t be her favorite, but she will learn to tolerate them.  So I just keep cooking them and try to ignore the fact that her bean-loving brother is now attempting to emulate his sister by saying “ewww…” every time I cook something from the legume family.  Don’t tell Social Services, but I’m pretty sure they are not going hungry and if they refuse to eat one meal, I’m confident they’ll make up for it purely through Cheddar Bunnies the following day.

So, Beans and Rice.  You basically want to think about this like a *very* thick bean soup.  And this means you can use any type of beans or lentils cooked in water or stock with aromatics and serve them over brown rice to make a complete and healthy meal.   I find the texture to be much better if you use dried and soaked/cooked beans, but trust me I’ve done it with canned beans many, many times.  My only request on canned beans is that you select a brand that doesn’t use BPA-lined cans.  We use Eden Organic.

Meat is optional here.  Obviously beans are great with a bit of pork in them.  This usually means some sausage, a ham hock, or bacon.  But this is entirely optional.  In the absence of pork, I find that a lot of Smoked Paprika adds great depth of flavor and the smokiness that the meat usually imparts.  So, add some meat if you have it or want to use it up.

Otherwise, just add lots of onions, garlic, peppers, and spices. The key flavorings in my opinion are:  Cumin, Smoked Paprika, Chipotle Powder, Garlic, Salt, and Fresh Cilantro.  This is another meal where you can provide some flexibility based on toppings.  I like to serve chopped avocado, toasted and chopped pumpkin seeds, finely diced onion, chopped cilantro, chopped tomatoes, sour cream, shredded cheese, and/or hot sauce.

But if you go in a non Tex-Mex direction, beans are equally good with some Garlic, Sage, and Thyme.  I particularly like white beans with those flavorings served with some crusty bread or pasta instead of rice. (White Beans, Sausage, Tomatoes, Olive Oil, and Italian spices are another favorite).  Or if you go the lentil route, you can play up Indian spices with Curry and Garam Masala served over Basmati Rice with a dollop of yogurt and some chopped pumpkin seeds or pistachios.  Beans will essentially take on any flavor you decide to throw at them, so be creative and take advantage of this cheap and easy protein.

Black Beans and Rice

Serves 6 with leftovers

16 ounces dried black beans (or about 3 or 4 cans)
1 large onion
2 red peppers
4 cloves garlic
2 t salt
1 t cumin
1 1/2 t smoked paprika
1/8 t chipotle powder
2 T tequila
Olive Oil
Zest and juice of one lime
Additional salt and pepper
1 1/2 cups uncooked brown rice

Optional Toppings:
Chopped onion
Toasted and chopped pumpkin seeds
Sour Cream
Cilantro
Avocado
Hot Sauce
Shredded Cheese

1.  If using dried beans, rinse and put them in a pot.  Cover with plenty of cold water and bring to the boil.  Boil for 2 minutes and remove from heat.  Cover and let soak for about 2 hours.  (If using canned beans, ignore this step. Also, you can just soak dried beans overnight if you like and skip the boiling step.)

2.  In a large stock pot, heat a bit of olive oil over medium heat.  As oil is heating, chop onion, peppers, and garlic.  Add to hot oil and saute for 2-3 minutes.  Season with 2 t salt, freshly ground pepper, cumin, smoked paprika, and chipotle powder.  Cook spices and aromatics for an additional minute.  Deglaze with tequila, scraping up any browned bits.

3.  Drain the beans from their soaking liquid (or canned liquid).  Add to pot with aromatics and spices and fill with water, just to cover the beans.  (Alternatively, if you are using canned beans, just add them to aromatics and cook for 15-30 minutes total with only about 2 cups of water or stock.) Cover and bring to the boil.  Reduce heat to medium low and simmer for about an hour.

4.  Meanwhile, according to package directions for rice, bring water to the boil and cook rice.  (Most brown rices take at least 45-50 minutes to cook.  If you are using white rice, it will only take about 20 minutes.)

5.  Remove the lid from the beans and let simmer for 15-30 additional minutes (after the first hour of cooking), until much of the liquid has evaporated and beans are tender.  (15 minutes should be fine with the canned beans.)  Meanwhile, prepare optional toppings and zest.  Using a zester or peeler, remove the zest from one lime and chop it finely.  When beans are nicely tender, add the chopped zest and the juice of one lime, additional salt and pepper to taste, and additional cumin, smoked paprika, or chipotle to taste.

6.  Fluff rice and serve the meal by putting some rice on a plate and topping with black beans.  Put toppings on the table and allow guests (or ungrateful children) to choose what they want.

No Hangover Tequila Chicken Tacos with Guacamole

Well, I guess I cannot entirely guarantee that you won’t have a hangover with these tacos.  If you are so inclined to drink the remaining tequila in the bottle after you make the marinade, then you are on your own.  And it is a lonely place to be — trust me.  The tequila hangover is something that one just can’t explain.  You may ask:  as bad as way too much cheap red wine?  Yes and worse.  And different.

A tequila hangover is like childbirth.  It is so painful that it keeps you from doing it again for a while, until the cloud of happiness infiltrates your brain and you think “hey, let’s have some tequila tonight.”  Several years in between episodes at the minimum.  And I am pretty sure there might be a heavy correlation between tequila and childbirth, as it can be used to both make the baby and sterilize the forceps.

My worst tequila hangover was like having quadruplets in a field somewhere.  The night started innocently enough with some Indian food takeout and a bottle of red wine (probably not advisable, but also not terrible).  The night ended with tequila shots and then finishing another bottle of red wine. And if there ever needed to be some rhyme made up about what to drink and when, this is the combo:  red wine, Indian food, tequila shots, and more red wine.  You are never in the clear in this situation.  It will be a two day hangover and you will struggle to remember what the hell happened and why you were playing Gin Rummy.  Just take my advice on this and don’t do it.

The tacos, however, are delicious.  We like to have them either in soft tortilla wraps or lightly fried to make them crispy, but not so annoying as to fall apart all over your plate.  (To do that, just put some oil in a saute pan, soften the wrap slightly in the oil, add your fillings, fold it in half, and pan fry until golden and then flip and repeat.  I love soft tacos this way because the cheese actually melts and they are a cross between a taco and a quesadilla.)  Either way, the chicken is succulent and lightly kissed with the flavors of your favorite Mexican drink.  And served with some homemade guacamole and fresh salsa, you will be ready to kiss someone.  Just try to keep your shirt on.

No Hangover Tequila Chicken Tacos with Guacamole

Serves 4-6

Marinade:
1.5 pounds of boneless, skinless chicken thighs
1/2 cup canola oil
1/4 cup agave nectar or honey
1/4 cup tequila
1/4 cup orange juice
Juice and zest of two limes
2 cloves garlic, peeled and finely chopped
1 t sea salt
1/2 cup of cilantro, chopped
Freshly ground pepper

Guacamole:
2 avocados, peeled and pit removed
1 large clove garlic, peeled and finely chopped
1/2 t sea salt
Juice of half of a lime
1/4 cup chopped cilantro

Soft taco shells
Salsa (freshly made takes it to another level)
Sour Cream
Freshly shredded cheddar cheese

1.  Whisk together marinade ingredients, except chicken thighs, in a pyrex baking dish.  Place chicken thighs in marinade and turn to coat.  Marinade for about an hour if you have the time (longer is OK too).

2.  Mash together guacamole ingredients and set aside.  (Before mashing, I like to reserve one half of an avocado and cut that into chunks.  I then add the chunks to the mashed guacamole for better texture.  Your choice.)

3.  Grill chicken thighs over indirect heat for about 15-20 minutes until done.  Remove, let rest, and slice into strips.

4.  Serve chicken and guacamole with soft taco shells, salsa, sour cream, and shredded cheese.