Wednesday, August 4, 2010

In Praise of Cuban Black Bean Dip

Last night I was experimenting with the concept of cooking ground meat for dinner.
My mom used to make elaborate stove top casseroles with ground beef. She also made an incredible hamburger soup. These things would take hours. And, they'd require chopping. I don't do chopping. Especially not on week nights.

So, I took the pound of ground sirloin out of the fridge, shaped it into 4 semi-rectangular patties, just right for cooking 2 at a time in the smaller of my two skillets. Put 'em on to cook. Started the vegs.
When the two burgers were done, I set 'em aside, then grabbed my leftover brown basmati rice and threw it in the skillet. Added a little water & covered it.
Now, what to do to make the rice less... boring?
I rummaged in the cupboard and found some Cuban black bean dip I'd picked up on impulse at Fresh and Easy a few months ago. Unlike most of the things in my cupboard, it wasn't so far past its use by date that I couldn't use it.

I checked the label: No verboten ingredients. Not organic, but at least no MSG, nitrates, nitrites, corn derivatives, wheat, or anything unpronounceable and unspellable. Mostly stuff you might put in your own Cuban black bean dip, if you were inclined to do that sort of thing.

When Spouse 1.0 opened the jar, it gave a satisfying pop. Not rotten. So far, so good.
I put a glop or two of it on the rice and smooshed it in, replaced the lid. An appetizing aroma wafted through the kitchen as it heated up.

  • Sirloin burger, about 4 oz pre-cooked weight per person
  • 1/3 cup rice and black bean mixture for me, about 1 cup for Spouse
  • 1 large bowl full of vegies per person
  • Probably about 300 or 350 calories for her, 500 to 600 for him

  • Heavenly! I'll definitely do this one again.

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