Bean Bowls.

We have these weekly. Everyone loves them and looks forward to them. Huh.... who knew they were so easy to please.

Bean Bowls

1 bag of dried pinto/black beans (black beans are our fav.)
3 c dried brown rice

here are some of the toppings we like: shredded lettuce, pico de gallo, guacamole, green onions, jalapenos, banana peppers, sour cream, cheese, salsa and cilantro. Of course not all at once.

So I soak the beans in my crock pot overnight with 2T lemon juice to break down the phytic acid. Then when ever we get up the next morning I turn the crock pot on high. Let them cook until approx. 30 min-1hr before you need them. Right before you get your beans out start your brown rice. I throw all of mine into a rice maker (Thanks Cameron), which makes it so easy! When you are ready, drain the beans and put 1/2 in your kitchen aid. Add enough water, salt, pepper, cumin and lime juice (approx. 1-2tsp.) to taste, if you are using the black beans I add a splash of olive oil. A little trick we learned from a yummy Mexican restaurant here. Turn mixer on to a number where the beans aren't covering your kitchen walls but mixing nicely. Add more water if needed, you want it to be smooth like refried beans. Pour into bowl. Copy with the second half of beans. Get your toppings ready. Serve like a "taco" bar, beans then rice then toppings, with organic corn chips (regular ones are GMO'd). Easy peasy. Enjoy.