Vegan Grandma

Wednesday, December 06, 2006

Hoppin Jose
makes 4 servings

I had some left-over beans and some brown rice, so I made the following dish. I think it’s pretty good. It’s really quick and easy. I got it from The Convenient Vegetarian, Quick-and-Easy Meatless Meals, by Virginia Messina and Kate Schuman, published by Macmillan, page 47.
This is a Mexican-style version of Hoppin’ John which is a popular dish in the southern part of the U.S.A.

One (15-ounce can black beans, drained, or 2 cups cooked, drained

2 cups cooked brown or white rice

½ cup finely chopped mild red onion

1 cup medium salsa

One (4-ounce) can diced green chiles or 1/4 cup diced fresh

½ cup chopped scallions (green onions) including the green portion

Preheat oven to 350 degrees F. (Unless you are using the microwave).

In a medium bowl, mix the beans, rice, red onion, salsa, and chiles. Place the mixture in a 1-quart ovenproof or microwavable casserole. Bake 25 minutes or microwave on high 2 to 3 minutes. Top with scallions just before serving.


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