What We Had for Supper That One Time

Two of you wanted the recipe... so here it is:

Curry Rice and Beans

• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• black pepper to taste
• 1 tablespoon ground cumin, or to taste
• 1 tablespoon ground curry powder, or to taste
• 1 tablespoon chili powder, or to taste
• 1 cube vegetarian chicken bouillon
• 1 tablespoon soy sauce
• 1 cup uncooked brown rice
• 1 can of different kinds of beans
• 1/2 a finely chopped onion
  

1. Heat olive oil in a medium saucepan over low heat. Sweat the garlic; when the garlic becomes aromatic, slowly stir in pepper, cumin, curry powder and chili powder. When spices begin to fry and become fragrant, stir in the bouillon cube and a little water.
2. Increase heat to high and 2-3 cups of water and the soy sauce. Just before the mixture comes to a boil, stir in rice. Bring to a rolling boil; reduce heat to low, cover, and simmer until all liquid is absorbed. Soon before the rice is fully cooked, add the can of beans, draining and washing the beans beforehand.
   
3. Remove from heat and let stand 5 minutes.
4. Add uncooked onion.