Spicy Black Beans and Yellow Rice
These beans and rice make for wonderful side dishes, full of flavor and easy to put together. Dovetailing Tip: Use the beans you soaked overnight for today’s bean recipe. Make enough beans to have leftovers for day 5 and save the Perfect Pinto Beans recipe for another time.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 245
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 245
Spicy Black Beans:
2 cups (about 1 pound) dried black beans picked over and soaked overnight
3 tablespoons extra-virgin olive oil
1/2 medium onion diced
1 jalapeno pepper chopped
2 cloves garlic chopped
1 bay leaf
salt
freshly ground black pepper
Yellow Rice:
2 cups rice
4 cups long-grain water
2 cloves garlic smashed
1 tablespoon turmeric
1 teaspoon salt
1 bay leaf
Directions:
For the beans:
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
For the rice:
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
Source: foodnetwork.com
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
For the rice:
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
