Yes, I know this look familiar. My sons were eating this beans and rice mixture so much I had to figure out how to make it at home. Do they still stop to get beans and rice from the local chain restaurant - nope! Score one for mom.
Wait - that means I have to cook more...
It’s become a household staple, replacing the much-loved weekly spaghetti night.
Beans & Rice
2 Cans Black Beans
1 Can Cannellini Beans
2 Teaspoons Smoked Paprika
6 Tablespoons Fresh Cilantro - chopped (save 3 of the 6 to top your beans)
2 Tablespoons Fresh Parsley - chopped
4 Bay Leaves
1 Teaspoon + ½ Teaspoon Himalayan Pink Salk (substitute with sea salt)
1/2 Teaspoon Red Curry Paste
1/2 Teaspoon Course Ground Black Pepper
Cooked Brown and/or White Rice.
Mix all ingredients together and bring to a rolling boil. Cook on medium low heat for 10 − 12 minutes. Serve hot.
Top with your favorite toppings. We love cilantro, sour cream, corn salsa and guacamole.