Hearth & Table - November 14, 2019
You may have gathered by now that we eat some pretty delicious things at Hearth & Table. That said, it's not always the "fancy" items that become fan favorites. The simple dish of beans and rice has found its way into the hearts of diners thanks to flavorful preparation and incredible accessibility. Any of us can make beans and rice, and it does not take much time. You can grab some canned beans and minute rice if you need to!
On Thursday, we dressed it up a bit with some roasted veggies and the visual pop of some beet greens. We also paired it with a very tasty roasted veggie salad. Our virtue was rewarded, as our community kitchen team had been hard at work hand-rolling chocolate truffles for our dessert!
One of the most fun things to observe at Hearth & Table is the student community that is growing. Not everyone comes every week - there's no expectation that you should. But many are folks who come back again and again - it's just... worth it! Good food and lots of laughter every time.
Beans & rice tossed in vinaigrette
2 T vegetable oil
2 yellow onions, diced
4 cloves garlic, peeled & sliced
1 t kosher salt
1 ½ C brown rice
2 cans beans, drained & rinsed
⅓ C apple cider vinegar
⅓ C olive oil
2 T mustard
1 T spice/spice blend (any spice or blend. You can order at worldspice.com)
⅓ bunch parsley, minced
Salt & pepper to taste
1. In a large pot, heat the vegetable oil over medium-high heat. Add the onions and cook about 10 minutes.
2. Add the garlic, salt and rice. Stir to coat, and cook 5 minutes more. Add water to cover by one knuckle.
3. Reduce heat, cover and simmer until rice is done, about 20-30 minutes.
4. Add drained beans and fold in remaining ingredients. Season to taste.