Black Bean Stir Fry

Today was the kind of day that makes me want to drink hot coffee and read books while wearing leggings and thick, wooly socks. There was this layer of fog that just stayed about six feet off the ground all day. It was wet and cold and sleepy. All day. When I got home from work, the last thing I wanted to do was leave again, so I made dinner with what I could find.

The beauty of this kind of dinner is that you can make it with anything. For this, I stir fried the asparagus, the squash, and the green peppers and then threw in the beans. I also added some cumin and mustard powder. Served over brown rice, the bowl doubles as a hand warmer. Which is a major plus on a day like today. Now the dishes are washed and I’m curled up under a blanket. And all is right with the world.

Black Bean Stirfry:

1 of each vegetable you happen to have. Yellow squash or zucchini are a good base, along with a green or red pepper. From there, you can add pretty much anything. Carrots are good, too. Try to vary your colors.


Canned black beans, not drained

Brown rice

Mustard powder


Salt & Pepper to taste

Toasted sesame seeds for sprinkling

Start with your brown rice. Before you even cut up your vegetables. That stuff takes forever. I always forget, but trust me, allow like an hour. When you have about 15 minutes left on the rice, throw the veggies in a hot pan and stir them around a little. Then reduce the heat and pour in the black beans, undrained. Add the spices (not the sesame seeds), cover and let simmer until veggies are soft. Toast sesame seeds in another pan.

Serve stir fry over rice with sesame seeds sprinkled on top. Hold the bowl in your hands while curled up under a blanket watching something great on TV. May I suggest 30 Rock?

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