Dusty Britches, (aka Byron Townley and fellow HHS 1971 graduate) was inducted into the Bandera Music Hall of Fame. (I Gotta Talk to You)
...always been a StoryPeople goddess!!....hoping all of you boot scootin' boogie goddesses can take a turn around the dance floor with the man of your dreams.....
McDougall Gallo Pinto (Spotted Rooster)
Servings: 4
1⁄4 cup vegetable broth or water
1 onion, chopped
2 cloves garlic, minced
2 cans black beans, drained (liquid reserved) and rinsed
3 cups cooked brown rice
1 teaspoon ground cumin
1 teaspoon ground coriander
1⁄2 teaspoon ground ginger
1⁄4 teaspoon salt
freshly ground black pepper
Place the water in a large non-stick frying pan and add the onion and garlic. Cook, stirring frequently until onion softens and begins to stick to the bottom of the pan. Add a bit more water or broth and re- peat until onion begins to stick again. Add remaining ingredients and mix well. Add a bit of the re- served liquid from the beans to make the rice look “dirty”, if desired. Cook until heated through. Serve hot with salsa on top.
Hint: To be more authentic, you can cook dry black beans in water to cover until tender (about 3-4 hours). You will need about 3 cups of cooked black beans. Save some of the cooking liquid to mix with the beans and rice.