Monday, August 5, 2019

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. 


  1. I'm so sorry about these overshadowing tragedies. It's hard to know what to do at times like this.

    Your beans and rice dish sounds like you improvised amazingly--I often give up in frustration when I don't have the ingredients I think I should have around, and it looks like it has a lot of flavor.

    1. Yes, I agree. The feeling is so much more different, more cautious than usual.

      Thank you so much for your kindness. I am so relieved that the pinto beans weren't as bad as originally perceived.

  2. An event like this is always so tragic and I can't imagine the added heaviness of it happening in your town. I'm so sorry to you and your family and I hope that your city can heal from this tragedy and that kindness will prevail after this senseless act <3

    Your recipe looks absolutely delicious and I can't wait to try out those beans. I've been craving rice and beans and this looks like a great place to start <3

    1. Thank you, Sarah. I appreciate your sweet words. Our community will overcome this storm and move forward with much valiant love and support.

      I hope you enjoy recreating the recipe. Pinto beans for the new kind of rice and beans win.

  3. Sending you so much love and solidarity, Janyce <3
    Your dinner looks wonderful, and it sounds like you were able to improvise quite effectively!

    1. Thank you so much, Julie. I appreciate it! *hugs*

      Pinto beans, which I've seemingly always detested, were pretty good.

  4. I'm so sorry these events have effected your community so much. These shootings are terrible, and hurt the whole nation, but sometimes we forget how much they really hurt the community.

    Your food looks great, and I am glad you got those pinto beans to taste good for you.

    1. Thank you, Jennifer. Dayton is a modest community and though the news coverage has been sincere, these visiting reporters cannot fully capture the breadth of what they leave behind. We're still mourning and picking up the pieces.

      Thank you-- I might actually like pinto beans now.

  5. I'm so sorry you and your community have to deal with this tragedy. I hope you're healing.

    1. Thank you. I appreciate your kindness. Everything is slowly but surely resuming a semblance of normality here.