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Black Beans with Rice and Avocado Recipe

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This recipe for Black Beans with Rice and Avocado is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. dried black beans, picked over and rinsed
1 dried bay leaf
coarse salt
1 tsp. cumin seeds
3 tbsp. extra virgin olive oil
1 medium onion, diced
1 poblano chile, diced
2 cloves garlic, minced
1 tsp. dried oregano
6 c. cooked brown rice
2 avocados, sliced
1 c. crumbled queso fresco (about 4 oz.)
1 jalapeno chile, thinly sliced
½ c. cilantro leaves
Directions:
Directions:
In a large pot, cover beans and bay leaf with three inches cold water. Bring to a boil. Reduce heat, season with salt, and simmer until beans are tender, about 1½ hours. Drain beans, reserving four cups cooking liquid.
Clean pot and heat over medium heat. Add cumin seeds and toast, tossing frequently, until fragrant, one minute. Add oil and swirl to coat bottom of pot. Add onion, poblano chile, and garlic; cook, stirring occasionally until tender, about eight minutes.
Stir in oregano and ¼ teaspoon salt; add beans and reserved liquid. Simmer 20 minutes. Discard bay leaf; season with one teaspoon salt. Serve over rice, topped with avocados, cheese, jalapeno, and cilantro.
Personal Notes:
Personal Notes:
serves 8

 

 

 

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