Black Beans & Rice Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1-2 tablespoons olive oil (for sautéing)
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice (or brown rice, for better nutrition)
1 can broth (beef, chicken, veggie, or homemade)
3-1/2 cups canned black beans, drained (or 1 bag of dry beans, soaked overnight)
Spices -- any or all of these, according to taste:
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper or chili powder
1 jalapeno pepper, seeded and minced finely
1 teaspoon chili garlic sauce
Apple cider or white wine vinegar, sherry, or wine, to taste
Any spice that your palate can tolerate
|
|
Directions: |
Directions:In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and sauté for 4 minutes. Add the rice and sauté for 2 minutes.
Add the broth and spices, bring to a boil, cover and lower the heat and cook for 20 minutes. If you’re using dry black beans that have been soaked, but not cooked, add them after the broth. Check frequently, and add additional water, as necessary. If using cooked or canned beans, add them, and cook for a few minutes more, to blend the flavors. |
|
Personal
Notes: |
Personal
Notes: Black beans and rice is a staple meal throughout the Caribbean and Central America. I was first introduced to it in the Eastern Airlines employee cafeteria in Miami, 25 years ago. White rice seems to be traditional, but brown rice retains most of its nutrients. You pick….This recipe will provide at least six servings. Measurements aren’t critical, except for some spices. Leftovers are good for a healthy and inexpensive lunch item, if a microwave is available for heating.
|
|
This recipe for Black Beans & Rice is from