Have I mentioned before how much I love black beans? I think so, but I’ll say it again. I’m also a big fan of casserole-style meals, yummy assemblages I can put together and then pop into the oven and leave on their own for an hour or so. Here’s a recipe that is as tasty on day #1 as are the reheated leftovers. And super-easy. Final note – as always: go organic whenever possible. I have been thrilled to find more and more organic foods that don’t break the budget at both Trader Joe’s and Hannaford’s. My working theory? Some is better than none.
Spicy Chicken and Black Bean Casserole
1 can or 2 cups cooked black beans
1 can diced tomatoes (I used DelMonte’s new organic ones)
1 Tbs. basil, fresh & minced, or frozen*
1 Tbs. cilantro, fresh & minced, or frozen*
1-2 tsps. Caribbean Jerk Seasoning, or comparable spicy substitute
4 boneless chicken breasts, or 2 split in half
Preheat oven to 350. In a low and wide casserole dish combine all ingredients except for the chicken breasts. Place chicken breasts in dish and spoon the bean and tomato mixture over the top of them. Cover dish completely with aluminum foil and bake for 45-60 minutes.
Serve with short-grain brown rice.
This is a handy dish to prepare on a Sunday afternoon and to enjoy for a couple of days into the week.
Is this recipe ‘Eating Clean’? Only if you substitute the canned ingredients for fresh. That’s up to you.
*Cool frozen herbs: I found these in the frozen food aisle at Trader Joe’s. They really save on lovely bunches that come home from the grocery but get lost in the vegetable drawer or are never completely used and end up wasted.