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Bean Burrito Bowls

Bean Burrito Bowls

For all the recipes I have, I’m a pretty lazy individual. And at least once a week my family enjoys beans and rice because I forgot to defrost meat, or go to the grocery store.

We started with plain old black beans and rice for awhile, then eventually jazzed it up with various toppings such as bacon, avocado, shredded cheese, chopped green onions and sour cream. Which is essentially a burrito bowl. I had made a burrito bowl.

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If you like chopped tomatoes, corn, shredded lettuce, lime wedges or hot sauce, knock yourself out and add them in. There are endless possibilities. I like the fact this can be vegetarian if I simply omit the bacon…which I only do when I don’t have bacon on hand….which is only .45% of the time. Even when I run out regular essentials in our house, I still have priorities people.

My oldest daughter loves to cut her few pieces of bacon into 1235 pieces them sprinkle them on her entire meal, so she gets a bit of gloriousness every time she takes a bite. I like to douse my entire bowl with a half bottle of hot sauce. My youngest daughter is unintentionally low carb and eats the beans, avocados and cheese but no rice. My husband just enjoys three bowls worth because quantity.

This meal only takes around 20 minutes to cook and during the time the rice is cooking and beans are simmering, assemble all the toppings in bowls so everyone can make their own bowls.

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Instructions with photos:

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Cook rice per instructions on package. I make around 1.5 cups of uncooked rice for 4 people, which gives me a couple more meals for leftovers.

Chop up some bacon and cook  on medium high heat in a large skillet until crispy. Use a slotted spoon and place bacon on paper towel lined plate.

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Remove most of the bacon grease but reserve 1 tbsp. in pan to sauté garlic and onions. If your bacon is too lean and didn’t produce enough bacon fat, add some fat with olive or corn oil to equal 1 tbsp. worth on pan. Sauté on medium heat for 4-5 minutes or until onions are translucent.

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Drain water from two cans of beans. Put beans in skillet with a half can of water, and bring to a boil,

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Add 1 tsp. thyme and salt to taste.

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Once the beans are boiling, lower to a simmer for ten minutes or until sauce has thickened. Assemble all your toppings in bowls during this time.

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Scoop rice into bottom of each bowl, then ladle beans over top. Serve immediately.

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burritobowlspin

Bean Burrito Bowls

September 15, 2017
: 4
: Easy

By:

Ingredients
  • 6 strips of bacon, chopped
  • 1/4 cup onion, finely diced
  • 2 cloves garlic, minced
  • 2 cans black beans, drained
  • 1/2 can water
  • 1 tsp. thyme
  • salt to taste
Directions
  • Step 1 Cook rice per instructions on package. I make around 1.5 cups of uncooked rice for 4 people, which gives me a couple more meals for leftovers.
  • Step 2 Chop up some bacon and cook on medium high heat in a large skillet until crispy. Use a slotted spoon and place bacon on paper towel lined plate.
  • Step 3 Remove most of the bacon grease but reserve 1 tbsp. in pan to sauté garlic and onions. If your bacon is too lean and didn’t produce enough bacon fat, add some fat with olive or corn oil to equal 1 tbsp. worth on pan. Sauté on medium heat for 4-5 minutes or until onions are translucent.
  • Step 4 Drain water from two cans of beans. Put beans in skillet with a half can of water, and bring to a boil, add 1 tsp. thyme and salt to taste.
  • Step 5 Once the beans are boiling, lower to a simmer for ten minutes or until sauce has thickened. Assemble all your toppings in bowls during this time.
  • Step 6 Scoop rice into bottom of each bowl, then ladle beans over top. Serve immediately.

 



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