Happy 200th post to me!
This recipe is inspired by my friends Gaby and Liza, who make amazing vegetarian rice and beans. They're unlike other types of beans I've had -- gently savory and comforting with tangy, salty olives and tender potatoes. I combined what I could remember of their recipe with a similar recipe I found online, and tweaked it to work in the crock pot. Again, what follows is not necessarily authentic (blah, blah, blah) and won't win any awards (The coveted Arroz y Frijoles Award slips through my fingers yet again!), but it's simple and delicious in a you-will-love-it-so-go-make-it-now sort of way. It's sadly not as good as Gaby and Liza's recipe, but I'm still happy with how it turned out.
You will need:
- 2 15-oz cans of beans, not rinsed or drained (I'd recommend pink beans, but I used one can of black beans and one can of dark red kidney beans, since that's what I had on hand)
- 1 14.5-oz can diced tomatoes, undrained
- 1 large potato, peeled and cut into half-inch cubes
- 1 Tbsp olive oil
- 2 packets Sazon Goya seasoning with coriander and annatto (find it in a box in the Latino foods aisle)
- a big squeeze of tomato paste
- a handful of green olives, sliced (I found a fancy kind stuffed with spicy peppers)
- 1 cup water
Combine everything in the bowl of a slow cooker. Cover and cook on high for 2.5 to 3 hours. Serve with rice.
This makes enough to serve two people for two meals, plus a generous portion to freeze for later on!
I don't know if the Goya seasoning is vegan, but if it is, then this dish is too.