Black Bean Oatmeal

Back in early December, in that space between holidays when one fights to keep the weight off, in preparation for putting the weight on, MJ made some beans and rice, served on a bed of spinach.  The beans were canned, and heated on the stove. The rice was short grain, brown, and cooked in the pressure cooker for twenty minutes. The sauce was made with the last of our garden tomatoes — they were too far gone to use in a salad, but not black or furry or thingy. The broth was newly-made, also in the pressure cooker, using smoked pork neckbones. Pretty good, for simple country fare. The leftovers ended up in my oatmeal.

I used two fat teaspoons, at least a third of a cup, along with more of the pork broth. Not being sure if it would need salt after all that, I held off until the end.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of black beans and brown rice, two dinner teaspoons of potato flakes, one cup of pork neck broth, salt.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the beans and rice and bring it up to steaming before you put in the oatmeal, and the potato and salt-to-taste when you take it off the stove.

Results: Very good. The tomatoes and herbs were noticeable. The rice was chewy, as brown rice is wont to be (you could probably go another five or ten minutes in the pressure cooker if you like). The beans were there, but not intrusive. This would be a good side dish for dinner when unexpected guests drop in (or are still there New Year’s morning) and you need an extender. This is one of the few dishes where I’d consider using steel-cut oatmeal, so the chewy rice and chewy oatmeal could fight it out for who would fit in the space where your dental filling was.

Rating: *****

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