16 October, 2009

Black Beans and Rice

A very simple recipe from RealSimple magazine:

Image from Real Simple
2 tsp kosher salt
2 1/2 tbsp olive oil
2 cups long-grain rice
1 medium onion, chopped (1 cup)
1 large green or red pepper, chopped (1 ½ cups)
2 medium cloves garlic, minced (1 tblspoon)
2 15-oz cans black beans, rinsed
1 cup vegetable stock
2 tbsp red wine vinegar
2 bay leaves
1/2 tsp freshly ground black pepper
1/4 tsp ground cumin
1/2 cup sliced shallots (optional)
  • In a medium saucepan, combine 4 cups of water with 1 tspoon of the salt and 1 ½ tspoons of the olive oil. Bring to a boil.
  • Stir in the rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender.
  • In a large saucepan, heat the remaining olive oil over medium heat. Sauté the onion, green or red pepper, and garlic until the vegetables have softened, about 5 minutes.
  • Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and remaining salt. Cover and bring to a boil. Reduce heat to low and let simmer for 10 minutes; remove the bay leaves. Spoon the beans over the rice and sprinkle with the scallions, if desired. Serve warm.
Tip: For a quick black bean soup, follow this recipe. Then remove the bay leaves and process the mixture in a blender or food processor until smooth. Instead of serving it with rice, spoon a dollop of sour cream onto each serving and sprinkle with sliced shallots.

Makes 4 to 6 servings

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