Spicy Black Beans and Yellow Rice
These spicy black beans get their kick from a jalapeno pepper. Pair them with long-grain rice that's been cooked with turmeric.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 245
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 245
Spicy Beans:
2 cups black beans (about 1 pound) dried black beans picked over soaked overnight
3 tablespoons olive oil extra-virgin olive oil
1/2 onion medium onion diced
1 pepper jalapeno pepper chopped
2 cloves garlic garlic chopped
1 leaf bay
salt Kosher salt
black pepper Freshly ground black pepper
Yellow Rice
2 cups rice long-grain rice
4 cups water water
2 cloves garlic garlic smashed
1 tablespoon turmeric turmeric
1 teaspoon salt kosher salt
1 leaf bay
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.
