Cooking Lesson #628: Chicken, Black Beans and Veggies Bowls

…from the Perspectives’ Kitchen

How you doin’? I don’t know about you but when summer comes, I like to keep meals (indoors or outdoors) simple and safe as possible. Whether you’re hosting a feast or a family dinner, here is a bowl recipe for every type of spring or summer celebration—my favorite Chicken, Black Beans and Veggies Bowls–which just happen to be red, white, blue and delicious!
 
I’ve included my most flavorful no-soak black beans recipe which is a great base for a perfect plant-based foundation to any epic bowl! If you want to cut the cooking time down by hours you can use canned black beans that have been drained and washed.
 
Veggie-filled summer bowls make the perfect presentation for a DIY feast and might just very well be the easiest meal to serve at just about any celebration.
Because so many of the ingredients like beans, salsas and toppings can be made in advance of the gathering, there is no need to light the stove. Summer is when fresh produce is at its peak of freshness! The sky is the limit with your toppings, and you should totally reach for it. Think fresh salsa, guacamole and fresh roasted corn.
 
There are almost as many dietary preferences and restrictions these days at a party as there are guests! You can make the dietary equation easier on yourself with a DIY, a la carte bowl bar where guests can help themselves to all that is good and good for them. The recipe below can feed a crowd with minimal effort and can be made well in advance of your gathering.
 
Prep time:  25 minutes
Cook time:  3 hours
Yield:  6 servings
 
Ingredients 
For the black beans
1 pound dried black beans rinsed, picked through any small debris removed
1/4 of a red onion, rough chopped
2 bay leaves
3 sprigs cilantro
1 sprig oregano
3 cloves garlic smashed; peel removed
1- 1 1/2 tablespoons coarse kosher salt
 
For the roasted veggies
1 tablespoon olive oil
3 bell peppers, thinly sliced
1 white onion, thinly sliced
2 cloves garlic minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 teaspoon coarse kosher salt
 
For the bowl
6 cups cooked rice of your choice
1/4 cup roasted corn
12 cherry tomatoes cut in half
1/4 cup slice bottled jalapeños
1/2 cup diced jicama
1/4 diced Oaxaca cheese
1 cup leftover rotisserie or roasted chicken
Fresh-made salsa and guacamole
1/2 cup tortilla strips
 
Directions 
To make the black beans

1. Combine the black beans, red onion, bay leaf, herbs sprigs, and garlic cloves to a large pot with 4 quarts of water.
2. Bring to a boil, then reduce heat to medium-low and simmer gently, uncovered, stirring occasionally and adding more water as necessary to keep beans covered. Cook until tender, anywhere from 1-1/2 – 3-1/2 hours depending on how old the dried beans are and how hard the water is that you’re using.
3. Once the beans have finished cooking, remove any solids left from the quarter of the onion, garlic cloves, and herb stems.

To make the roasted veggies

1. Preheat an oven to 400° F.
2. Combine the sliced peppers and onions on a sheet pan.
3. Drizzle with olive oil and add the spices on top of the vegetables.
4. Toss to coat then spread into an even layer
5. Roast in the oven 18-20 minutes or until the vegetables are cooked to your liking.

To serve as bowls

1. Layer rice of your choice into bowls with cooked black beans and veggies.
2. Top with fresh on-hand vegetables like roasted corn, tomatoes and jalapeños, diced Oaxaca cheese, leftover rotisserie chicken, guacamole and tortilla strips.
3. Garnish with sliced fresh lime wedges.

ChefSecret:  Cooked beans can be stored tightly covered in the fridge for 4 to 5 days or can be frozen in an airtight container for up to 4 months.

Quip of the Day: “What did the tortilla chip say to the avocado when the veggie bowl was empty?  Answer: “We’ve hit guac bottom!”
 
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

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