Savory Beans, Rice & Collard Greens

Beans:

1TB olive oil
1/2 yellow onion
2 garlic cloves
2tsp. cumin
1 veggie bouillon cube
1 bay leaf
1/2 tomato, diced
1 carrot, diced small
1 celery stalk, sliced small
salt and pepper to taste
1/2c. chopped cilantro

1 can black beans, lightly rinsed
1/2c. water


In a pot with 1TB olive oil sauté the onions, celery, carrots and garlic.  Add the tomatoes, bay leaf, cilantro, salt and pepper and cumin.  Stir until the veggies are tender.  Add the veggie bouillon cube and break it up.  Next, add the beans.  Add the water a little at a time as needed.  Bring it to a simmer for 20-30min. or until the liquid thickens.

Rice:

3c. parboiled rice
1/2 yellow onion, diced
3-4 garlic cloves, minced
1TB olive oil
6c. water
salt to taste

In a medium sized pot heat the olive oil and sauté the onions and garlic.  Once the onions and garlic are turning brown add the rice and stir.  As soon as the rice begins to stick to the pot add the water and stir. Then add salt.  Taste the water and if need be add a little more salt.  Bring to a simmer and cover until the water has evaporated out of it, (about 20-25min). Or place it in a rice cooker.

Collard Green:

1 TB olive oil
1 bunch collard greens, sliced into strips
2-3 garlic cloves, minced
1 small onion, diced
1/2 tomato
salt and pepper to taste

In a frying pan add the oil and sauté the onions and garlic.  Add the collard greens and once they are vibrant green and have cooked down a little add the tomatoes and salt and pepper.