Black Beans & Rice
If you have around 2 hours and 30 minutes to spend in the kitchen, Black Beans & Rice might be a super gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. For $1.3 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains around 21g of protein, 3g of fat, and a total of 477 calories. This recipe serves 8. It works well as a rather cheap main course. 11 person were impressed by this recipe. A mixture of balsamic vinegar, lime, dried black beans, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Eating Well. With a spoonacular score of 97%, this dish is tremendous. Similar recipes are Rice and Black Beans (Rice Cooker), Black Beans and Rice, and Black Beans and Rice Your Way.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 130 minutes
Ingredients:
2 tablespoons balsamic vinegar
1 bay leaf
1 pound dried black beans, (3 cups), picked over and rinsed
6 cloves garlic, crushed
1 tablespoon ground cumin
1 jalapeño pepper, seeded and chopped
1 lime, cut into 8 wedges
2 teaspoons extra-virgin olive oil
1 large onion, chopped
2 tablespoons dried oregano
Freshly ground pepper, to taste
1 red bell pepper, chopped
1 teaspoon salt
8 cups water, divided
2 cups long-grain white rice
Equipment:
pot
dutch oven
frying pan
sauce pan
Cooking instruction summary:
Soak beans in cold water overnight. (Alternatively, put beans in a large pot with enough water to cover by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover and let stand for 1 hour.)Drain and rinse beans. Place in a soup pot or Dutch oven. Add 4 cups water, garlic, oregano and bay leaf. Bring to a boil. Reduce heat to low, cover and simmer until beans are tender, about 2 hours. Drain and return to the pot.Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes. Add cumin and jalapeo; cook, stirring, for 1 minute more. Stir onion mixture and vinegar into beans. Season with salt and pepper to taste.Meanwhile bring remaining 4 cups water and 1 teaspoon salt to a boil in a medium saucepan. Add rice, cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, 15 to 20 minutes.Serve beans over rice, with lime wedges on the side.
Step by step:
1. Soak beans in cold water overnight. (Alternatively, put beans in a large pot with enough water to cover by 2 inches. Bring to a boil and cook for 2 minutes.
2. Remove from heat, cover and let stand for 1 hour.)
3. Drain and rinse beans.
4. Place in a soup pot or Dutch oven.
5. Add 4 cups water, garlic, oregano and bay leaf. Bring to a boil. Reduce heat to low, cover and simmer until beans are tender, about 2 hours.
6. Drain and return to the pot.
7. Heat oil in a large skillet over medium heat.
8. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes.
9. Add cumin and jalapeo; cook, stirring, for 1 minute more. Stir onion mixture and vinegar into beans. Season with salt and pepper to taste.Meanwhile bring remaining 4 cups water and 1 teaspoon salt to a boil in a medium saucepan.
10. Add rice, cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, 15 to 20 minutes.
11. Serve beans over rice, with lime wedges on the side.
Nutrition Information:
covered percent of daily need
