Hoppin’ Rice and Beans

This weekend involved a couple awesome things.  We were back in San Luis Obispo, hanging out with Mike’s family and this ADORABLE dog, Roo:

I used to say I hated small dogs but she is so cute and sweet that I might actually consider a small dog (if it could be a clone of her).

We also had a repeat of our wedding food, catered by the same family that fed our 100 guests 3.5 years ago:

Some people in our family thought we were nuts for having Middle Eastern food at our wedding, but then a lot of them said it was the best wedding food they’d ever had. I’m totally biased, but I agree with them.


AND to top it all off, I’m on Spring Break for the whole week! Plenty of time for running and cooking healthy food. Although I don’t need quick and easy meals this week, I do appreciate them when Mike and I are both working full time, and this recipe is perfect (if you have a rice cooker and slow cooker you can let the beans and rice cook while you’re out and just assemble them for dinner).

This is adapted from a recipe for Hoppin’ John, but I used pintos instead of black eyed peas, and cut the prep time WAY down. The flavor is awesome, and the leftovers are great for lunches.

(adapted from Vegan Soul Kitchen by Bryant Terry)

2 cups cooked pinto beans, drained (canned works too)
3 cups cooked brown rice
1 tbsp olive oil
1/3 cup finely chopped shallots
1/8 tsp onion powder
1/4 tsp garlic powder
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp red pepper flakes
1/4 tsp dried thyme
1/4 tsp dried oregano
1 tsp salt
1 14.5 ounce can diced tomatoes, drained
choppped cilantro for garnish

Heat the oil in a dutch oven over medium heat and add the shallots. Cook, stirring, until very fragrant, about 3 minutes. Stir in the spices, salt and tomatoes and mix well. Add the rice and beans and cook until heated through. Adjust seasoning to taste.

Serve, garnished with a little chopped cilantro.


4 Responses to “Hoppin’ Rice and Beans”

  1. 1 Heidi @ Food Doodles April 5, 2011 at 7:11 pm

    Mmm, I’d love middle eastern food at a wedding. Sounds like an awesome idea to me. I also love the idea of having a slow cooker cooking beans and a rice cooker for the rice and then assembling it all in the evening. I use my slow cooker fairly often but I don’t have a rice cooker yet. That rice and beans looks so yummy, thanks for sharing the recipe 😀

  2. 2 Kate April 6, 2011 at 11:10 am

    Seriously so jealous of your spring break!

  3. 3 blogbytina! April 6, 2011 at 1:36 pm

    looks great! I love the idea of middle eastern food. Why not have what you love on your day?!

  4. 4 Lisa April 8, 2011 at 7:54 am

    These look absolutely delicious – I will have to try them next week or even this weekend. I think that it was a wonderful idea to incorporate what you love into your wedding.

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