Black Beans & Mexican Fried Rice

I didn't originally mean for this blog to be so recipe centric.  But as I love to cook and do it every day, it's been the most natural thing for me to write about regularly.  And I don't plan on stopping the flow of recipes any time soon!  But there are a few non-food posts that have been floating around in my head that I hope to get "on paper" in the next few weeks, among them:

• My summer reading list
• A great craft my daughter and I are working on
• Some cool stuff God's been teaching me through 1 Corinthians

It just feels like it takes me so stinkin' long to process photos and write posts, and in the meantime, a family's gotta eat!  And this here's good eatin'.  It's my favorite kind of summertime meal too, just a few ingredients that I almost always have around, adaptable to the use of garden vegetables, and quick to prepare on the stovetop.  Are the beans considered refried?  I don't really even know.  But they're beans. Yummy black ones that you can eat!  Read on for my very official and scientific directions.

Black Beans

• 4-5 15oz. cans black beans (or a mix of your favorite types of beans; I often do black, red, and pinto)
• 2 large onions, diced
• 4 cloves garlic, smashed
• 4oz. can diced green chilies (OR one or two jalapenos, diced small and seeds removed)
• 2 tsp. lime juice
• 1 tsp. salt
• 1 tsp. sugar
• 1 tsp. chili powder
• 1 tsp. cumin powder
• oil
• 3 strips of bacon, diced (optional)
• 2 links of chorizo, diced (optional)
• cheddar or Mexican blend cheese

In a large skillet, fry bacon until crispy and chorizo until cooked through (if you're using them--they add great flavor). Saute onion, green chilis, and garlic in bacon fat (or in some oil, if you're going the meat-free route) until onion is soft and translucent.  Add the beans, drained and rinsed, salt, sugar, cumin, and chili powder. Cook about 15 minutes, stirring occasionally and mashing about 1/2 of the beans with the back of spoon as you cook.  Add the lime juice near the end of the cooking time.  If beans dry out, you can always add a little more oil.  Just before serving, I like to sprinkle the top of the beans with a handful of cheddar cheese.

Mexican Fried Rice

• 1 onion, chopped
• 2 cloves garlic, minced
• oil
• 2 cups long grain rice
• 1 14.5 oz. can diced tomatoes with their juice or 2 fresh diced tomatoes with their juice
• a dash EACH of chili powder and cumin 
• 2 1/2 c. water or chicken broth (or water and bouillon) 
• salt and black pepper to taste

Saute onion and garlic in a few tablespoons of oil until onion is soft and translucent.  Add rice and fry, stirring constantly, for 1 minute. Add tomatoes with their liquid and water or broth (broth preferred), and bring to a boil.  Reduce to a simmer and cook rice as usual, or as directed on package. Fluff with a fork, season with salt and pepper if desired and serve.

And, I have to give a virtual head nod to my dashing husband and his amazing garden of plenty that provided our delicious salad last night...just look at these fine greens:

Linking up with:

Recipe Swap Thursday

It's a Keeper Thursday

Making It With Allie

Full Plate Thursday

Cast Party Wednesday