Healthy Recipe of the Week: Beans the Way You Like ‘Em!

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Thanksgiving time period is one of my favorite times in the year to cook. It’s finally cold (oh, to backpack in this weather is divine!) and when I come home from work or travels, I am up for a hot, filling meal. I tried a number of new meals this week and though they were good, my stomach told me to go back to the basics. One of my staples is the below meal- one of the few meals I can eat a few days a week and not be sick of it. 🙂 It’s one of my favorites. Enjoy!

This recipe was a mixture of an awesome spanish bean recipe given to me by Doris, our recent guest blogger, which I subsequently changed to my desires and a dish I’ve eaten at a restaurant called Guasaca. The use of avocados, spinach, and plantains together with beans and rice (or orzo in this case) is such an amazing complex flavor.

Spanish Beans with Whole Wheat Orzo, Avocado, Spinach, and Plantains

  • 3 cups black beans with sauce
  • 1/2 small onion or 1 shallot, diced
  • 3 large cloves garlic
  • 1 handful fresh cilantro, diced
  • 1 tomato, cubed (roma is best, but any will do)
  • 1 packet organic herb seasoning (I use Rapunzel sea salt and herb)
  • 2 dashes Adobo seasoning
  • 1/2 can tomato sauce or another tomato
  • Black pepper, to taste
  • Whole wheat orzo, cooked to package directions
  • avocado, to top
  • bunch spinach, to top
  • sour cream, to top (optional)
  • plantains, cooked to these specifications
Prepare plantains as indicated here and preheat oven to 400.
Saute onion or shallot, cilantro, tomato, and garlic for about 10 mins until fragrant.
Meanwhile, put tomato sauce and beans in a large pan and put on medium heat until almost boiling. Add in other ingredients. Cook about 15-20 mins until thick and soupy. Let cool to thicken up.
While the soup is cooking, cook the whole wheat orzo (however much you would like) from the package directions.
Once all is done, put as much orzo as you’d like into a bowl. Top with as much bean recipe as you would like then chopped bunch spinach, avocado, and a portion of the cooked plantains from above (and sour cream if you would like). Enjoy for at least 4-5 meals during the week (per person)!

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