This picture was taken before I added the rice, to illustrate how the mushrooms absorb the bean juice.
My goal with this meal was to eliminate the oil/faux butter I usually use when I saute mushrooms. This ended up being one of my favorite versions of a classic, and it was so easy!
1 can black beans
1 package of button mushrooms
1 bag of boil-in-the-bag whole grain rice
cutting board & knife
1. I followed the rice instructions on the box.
2. While the rice was cooking, I de-stemmed the mushrooms & saved the stems for a soup. Then, I put the sliced tops into the frying pan on medium & dumped the can of beans, WITHOUT DRAINING THEM, into the pan as well. The mushrooms soaked up the bean water, & I sprinkled everything with Mrs. Dash to taste.
3. When the rice was ready, I opened the little bag & dumped the rice into the pan & stirred.
4. I served this batch as-is on a plate. I then made a second, mushroom-less batch, and served it with some fat-free sour cream and salsa on low-fat tortillas. Mmm… burritos!