Author Notes
This is an easy dish for a lazy day around the house without too much effort. And does it get any cheaper than rice & beans? This is delicious served with avocado slices on corn tortillas. —nannydeb
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Ingredients
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1 cup
dry Anasazi beans
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about 3 cups
water
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1 tablespoon
canola oil
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1/2 cup
onion, diced
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2
cloves garlic, minced
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4
fresh chili pequin peppers, or 1 fresh jalapeno, chopped
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2 tablespoons
New Mexico chili powder
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1 cup
uncooked brown rice
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3 cups
summer squash, chopped in 1 inch pieces
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2 tablespoons
chopped fresh oregano
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salt & pepper to taste
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avocado slices, optional
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homemade salsa, optional
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corn tortillas
Directions
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Cover the dry beans with water and soak over night.
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Heat the canola oil in a cast iron dutch oven over medium high heat. Add the onion and garlic and cook 2-3 minutes or so. Drain beans and add them to the pot with about three cups fresh water and the chili pequins.
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Cook beans, uncovered over low heat for 1-1 1/2 hours or until soft. The beans do not have to be completely cooked since you'll be cooking them a little longer in the oven.
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Preheat oven to 375 degrees.
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Drain beans, reserving liquid and put beans back in the pot. Add enough water to the reserved liquid to make up 2 1/2 cups and add to the beans.
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Add chili powder, brown rice and chopped squash to the beans.
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Cover and bake in the oven for one hour.
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Fluff with a fork and stir in chopped oregano and salt & pepper to taste.
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Serve with hot fresh corn tortillas, homemade salsa and sliced avocado.
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!
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