Vegan Mofo 2019 Day #4: Blackened Pinto Beans & Rice

Certainly everyone has heard of the tragic events that happened late Saturday night here in Dayton, Ohio. My family, friends, and I are still in great shock-- with the exception of that shocking tornado a few months back Dayton is a relatively small, quiet city. Today was supposed to be a sweet day-- I had my first Veg News Magazine article due to be published this morning online-- a post on Eating Out Vegan in Dayton. Instead, it feels too unreal to celebrate that, to think about food at a time such as this. I am very happy that Veg News have removed the post out of sensitivity and respect. We're slowly recovering, healing. It is difficult to make sense in this. Very, very difficult.

 
Now I move onto my fourth Vegan Mofo 2019 post with lost lives in mind, heart, and spirit.

Lately, I have been going to the grocery store without my glasses. Last night, upon making dinner, I realized the pinto beans were not black beans for my Cuban inspired recipe for congri. Thus, after I drained the pinto beans and smashed them by hand, I added soy sauce for flavor and darkening that noticeable brownish pink. I pan seared it in coconut oil, achieving a lovely color and arousing kitchen fragrance.

Pinto Beans and Rice Ingredients and Preparation

2 tablespoon coconut oil
1 15oz can pinto beans, drained
2 tablespoon soy sauce
2 teaspoon cumin
1 teaspoon tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup cooked brown rice

Mix mashed pinto beans with soy sauce, cumin, tomato paste, garlic and onion powder, and crushed red pepper flakes.
Pour into heated skillet of coconut oil. Stir for 5-7 minutes.
Serve with prepared brown rice.