A weekday staple.
Black Beans and Bok Choy
I could live happily for the rest of my life eating only black beans and rice. One day I will fill you in on my secret for making the perfect black beans. It does not have to do with adding booze, though booze of course, always helps.
These black beans are a fancy pants version of the straight-out-the-can kind I normally go for. And by that I mean there is a legit green-vegetable in here. You could also add mushrooms!
The booze: dry vermouth
The other stuff: baby bok choy, garlic, ginger, black beans, peanut oil, soy sauce, water, mushrooms (optional), egg (optional), brown rice
The directions: Chop bok choy into rough pieces, keep the stems separate from the leaves, these will take longer to cook so you’ll want to add them to the pan first. Heat a tablespoon or so of peanut oil over med/high heat (you could use another oil here if you don’t have peanut, but peanut oil smells the best). Add the bok choy stems and mushrooms (if your boyfriend with the mushroom allergy is still out of town) and saute until shrooms are brown and the choy is tender.
Meanwhile, drain a can of black beans and soak them in a bowl with vermouth – about 1/3 of a cup. When the bok choy stems are cooked through add the leaves and some water (1/2 cup or so) and the beans, plus the vermouth and sliced or minced garlic (2 cloves) and minced ginger (1 T) and stir. Cook for a few more minutes till everything is steaming hot. Add soy sauce and salt to taste. Serve over brown rice.
The tips: Don’t cook off all the liquid. It’s delicious and salty and boozy. You want this dish to be slightly soupy.
And the leftovers – yep – put an egg on them.