Quick Black Beans with Rice
Quick Black Beans with Rice
The best beans ever! These freeze very well. Make a bunch and never use canned again!
Prep time:
Cook time:
Serving size: 4
Calories per serving: 792
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 792
1/4 cup olive oil
1 medium onion, minced
4 cloves garlic, minced
1 jalapeno, seeded and minced
2 teaspoons kosher salt
1 pound dry black beans, sorted for pebbles and rinsed
2 sprigs epazote or mexican oregano
1/2 cup chopped fresh cilantro
juice of 1 or 2 lime
4 cups cooked white rice
1/2 cup crumbled cotija cheese
Directions:
In a 6-quart pressure cooker over medium-high heat, add the olive oil, onions, garlic, jalapeno and salt. Saute until the onions are translucent, 4 to 5 minutes. Add the beans, epazote and 6 cups water; stir well, and then lock the lid (following the manufacturer's instructions). Once the beans come up to pressure, turn the heat down to medium to maintain pressure; cook for 25 minutes. Remove from the heat and let rest for 5 minutes, then release the pressure. Remove the epazote, and taste and adjust the seasoning as needed.
Just before serving, fold the cilantro and lime juice into the cooked rice.
Garnish beans with the Cotija and serve alongside the rice.
Just before serving, fold the cilantro and lime juice into the cooked rice.
Garnish beans with the Cotija and serve alongside the rice.
