Black Beans and Brown Rice

So my next few recipes fall into the "I'm broke and need to stretch my groceries until the next paycheck" category.  They are meat-free, cheap and you might even have the ingredients already in your pantry. You can fancy them up or simply them to meet your tastes.  Sometimes I make just plain old beans and then add a little onion and garlic to the rice. Sometimes I make it a little more involved. If I am being honest I am the only one in my family who happily eats this meal BUT that being said it is really good(and did I mention cheap?)! Brad just thinks its a side dish and my kids think it looks funny. :) Doesn't that entice you to make it? It's good. I promise. :)

INGREDIENTS:

FOR THE BEANS
8 cups water, plus more if needed 1 bag
1 lb dried black beans, picked over, rinsed, and drained
1 jalapeno chile, halved and seeded (optional)
2 medium onions, quartered
5 garlic cloves, smashed
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper

FOR THE RICE
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
1-2 garlic cloves, minced
Coarse salt and freshly ground pepper
2 cups short-grain brown rice
1 1/2 cups water
3 cups chicken stock

DIRECTIONS

To make the beans: Bring water, beans, jalapeno, onions, garlic, vinegar, 1 tablespoon salt, and 1 teaspoon pepper to a simmer in a medium pot. Cook, stirring occasionally, until beans are tender, about 3-4 hours. (Add more water, 1/4 cup at a time, if needed.) Season with salt and pepper.

To make the rice: Heat oil in a medium saucepan over medium-high heat. Cook onion and garlic until onion is soft, about 5 minutes. Set aside. Cook the rice in the water and broth until all of the liquid is absorbed. Fluff rice with a fork and stir in the onion mixture, and season with salt and pepper. Serve topped with beans.

*Serve beans and rice with fresh cilantro, diced red onion, chopped tomato, cubed avocado, sour cream, shredded cheese, or hot sauce. Whatever you like!