Tag Archives: lime

Recipe: Carnitas with Black Beans and Cilantro Lime Rice

Thank you to my friend Gina for providing these delicious recipes! Gina and I met at church and quickly became friends when we realized we were both on a journey towards healthy living. She’s also the friend I call when I have any kind of gardening question! We spent Sunday afternoon at their house after church a few months ago, and this is the meal she served. It was so yummy that I asked her to share it for the blog.

It’s a cold, rainy day here, and Bryan sleeps during the day since he’s on 3rd shift, so it’s quiet too. I wanted some comfort food, so I made the black beans for dinner. They’re simmering on the stove as I write this. They smell so good!

I only used 1 c. of dried beans (which is about 1/4 lb.). I did the fast soak method (see below) and they turned into 2.5 c. So, I basically used 1/4 of the recipe below. Also, I reduced the oil to about 1-2 Tbsp. Gina and her husband Chad created this recipe by experimenting until they matched the flavors of a dish she remembered from years ago.

Carnitas:  http://homesicktexan.blogspot.com/2008/07/carnitas-houston-style.html

Rice:  http://www.cooking-mexican-recipes.com/cilantro-lime-rice.html
Gina says, “For the rice, I do not use the lime zest.  It was just a little too much…lime.”

Gina’s Black Beans:

  1. “Start with 1 lb. dry black beans. Wash them, cover with 5 cups of water and then soak overnight OR bring to a boil, boil for 2 minutes, cover and let stand (without heat) for 1 hour. I did the “fast” method because I never think about it the night before.
  2. “Drain and rinse the beans and put them back into the pot. Add fresh water to 2 inches above the beans. Salt the water and bring it to a boil. Reduce heat and simmer until tender, anywhere from 40 minutes to an hour.
  3. “In a saute pan, heat 1 cup olive oil. Add 2 finely chopped onions, 12 finely chopped cloves garlic (yes, I said twelve), salt, pepper, 2 bay leaves, 2 teaspoons smoked paprika (not regular paprika, SMOKED), and some cumin. Saute for a few minutes and then cook it for about 10 minutes, stirring occasionally.
  4. “Drain 1-2 cups of beans (I started with 1 and it wasn’t enough, so I added more…) and add to the onion mixture. Mash the entire mixture thoroughly, so it’s like a paste. (I use a fork.)  Stir in 2-3 Tbsp. sugar and 1 tsp. dry oregano.
  5. “Add the onion mixture to the bean pot. Cover and simmer for an hour or more if it seems like they aren’t done.
  6. “Add 4 tsp. dry oregano and cook uncovered until the sauce thickens.”

¡Buen provecho y disfrutar del viaje! ~Melissa


Thai Cuisine (Jan. 4, 2010)

My first attempt at Thai turned out pretty tasty. I tried to remember what my brother did when he cooked for us last summer. Here’s the recipe I came up with:

Heat wok to 300-350F and combine the following ingredients:
1 Tbsp. soy sauce
1 tsp. hot mustard
2 Tbsp. rice cooking wine
1 1/2 tsp. sugar
juice of one lime
a little lime zest
1/2 tsp. rooster sauce (hot chili sauce from Asian Market — it has a picture of a rooster on the front; can adjust to how spicy you like things)
2 cloves garlic, chopped
1 tsp. ginger root, peeled and chopped
1/2 tsp. dried basil leaves (can use fresh if you have it)

Then add the following:
1 c. cubed cooked chicken
1/4 c. edamame (shelled soy beans)
1 tomato, chopped

Finally, add about 2 c. of cooked rice noodles. Add 1/2 c. water to help warm the noodles and gently toss all the ingredients. I happened to have a cup of lemon green tea next to me, so I used that instead of water.

Enjoy with chopsticks!
Love, Melissa