Black Beans and Rice Didn't Miss Her

Life is so bizarre right now. We are in the middle of a quarantine, we have been mandated by the Governor to observe Shelter in Place- I didn't even know what that was until I first heard it being required for the state of California before us, we are homeschooling our kids, and I can't go out to eat anymore. All of this because of a dangerous virus known as Covid 19, and the incredible, yet hard thing about this is the entire world is experiencing this entire thing together, at the same time.  

Days feel much different now. They bleed one into the other, time has slowed to a crawl, and we are learning our new normal.  I have loved finding the treasured gifts amidst this pandemic, now more than ever. Practicing gratitude has always been a spiritual discipline that has really brought my eyes continually back to Jesus, in opening my eyes to what He has done, what He is doing, despite the havoc wreaking. It brings me peace and calms me when my anxiety levels continue to spike often, to bring them down, I call on Jesus. I cling to Him, and begin to count gifts. 

I have seen so many amazing things! Businesses have had to close and shut their doors, losing so much money and counted on work, yet they are finding creative ways to give back to the community, emptying their pockets of what ever remainders they do have left. I am so moved by the selflessness. 

Restaurants , though closed as well, give out free food, because they don't want to see any one starve, especially kids who counted on meal provisions from school. They don't have access to those planned meals because schools are shut down, so many places are filling in the gaps and giving, giving, giving. I am moved by the generosity. 

There are quiet, hidden gifts. Acts of love and service we don't see plastered all over social media or brought to the light of the public, but they are happening. Sometimes it is revealed in a whisper, or a glimpse, but these acts of kindness, these living out the Gospel deeds are an act of obedience and calling to God, not a performance. I am blessed by what I have seen, and what isn't seen. 

All of this madness, this uncertainty, swirls all over the place, and yet God is breathing life in the wake of death. He is awakening dormant hearts, raising up the weak, and sustaining us. This is an extremely difficult time, there is no mistake, the wake of repercussions of this hasn't even been fully fathomed yet, it is going to hurt I'm sure, but that does not mean God is not still on His throne, or that what breaks our heart does not break His. It does.

I am praying this time of waiting. Of hiding. Of isolation and desert, brings about revival like we've never seen. I pray it brings unity across borders, nations, and tongues. I pray eyes that did not see once before, are given the ability to see. See Him. 

Um, I'm sorry if you came here for a recipe, that's what i set out to do, but maybe I just needed to get this off my chest. Let's get on to the recipe! 

My daughter's teacher is a lovely lady who also served many years overseas as a missionary to the Dominican Republic. She had shared a picture of her meal of rice and beans with her class in an email, and I knew i had to ask her for the recipe. She kindly gave it to me, and i took her recipe, followed it, and added a few of my own twists, and the result is a mixture between authentic Dominican Beans and Rice and the flavors you might find at Chili's. I loved their black beans, so I created something right in the middle. It is delicious, simple, flavorful, and feeds a multitude. 

Let's get to it.

you'll need:
1 large can of pinto beans or black beans-i love them both, don't make me choose
[30 0z can, 1 pound]
1 tbsp butter
1 cube of Caldo con sabor de Pollo-this is like chicken bouillon, but bigger, and you can find it in any Mexican Supermarket, or in the ethnic food section at Meijer 
2-3 whole cloves of garlic, finely chopped 
1/2 onion, finely chopped
1 teaspoon red chili powder  
1 med tomato. finely chopped or 2-3 tbs tomato paste 
the juice of half a lime 
cilantro, chopped for garnish 


In a large heavy bottomed pot, heat up the butter. Add garlic and onion, and sauté util fragrant. Add caldo de pollo. Break it up and stir. Add tomato.

Next comes big can of black or pinto beans with the juices. Stir and mix everything. Add chili powder.  Let simmer on medium heat. 

Lastly, add a bit of finely chopped cilantro. You can also do a pulse or two with the immersion blender, or break up some of the beans with the back of your spoon.

Serve with cilantro lime rice, or just plain white is fine too. 

Enjoy, Enjoy!! Thank you, Mrs. Devries for sharing your recipe with me! She notes that she sometimes adds green bell pepper as well, or leaves the onion out. 

Find freedom and creativity in making it your own, like I did! 

p.s. did any of you catch that Sir Mix A Lot reference? ;)