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Black Beans with Rice and Avocado

Brown rice has more fiber, nutrients, and flavor than white rice. You can cook it a few days ahead and refrigerate it, covered.

  • prep: 30 mins
    total time: 2 hours 40 mins
  • servings: 8
Photography: David Malosh

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Ingredients

  • 1 pound dried black beans, picked over and rinsed
  • 1 dried bay leaf
  • Coarse salt
  • 1 teaspoon cumin seeds
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • 1 poblano chile, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 6 cups cooked brown rice
  • 2 avocados, sliced
  • 1 cup crumbled queso fresco (about 4 ounces)
  • 1 jalapeno chile, thinly sliced
  • 1/2 cup cilantro leaves

Directions

  1. Step 1

    In a large pot, cover beans and bay leaf with 3 inches cold water. Bring to a boil. Reduce heat, season with salt, and simmer until beans are tender, about 1 1/2 hours. Drain beans, reserving 4 cups cooking liquid.

  2. Step 2

    Clean pot and heat over medium heat. Add cumin seeds and toast, tossing frequently, until fragrant, 1 minute. Add oil and swirl to coat bottom of pot. Add onion, poblano, and garlic; cook, stirring occasionally, until tender, about 8 minutes.

  3. Step 3

    Stir in oregano and 1/4 teaspoon salt; add beans and reserved liquid. Simmer 20 minutes. Discard bay leaf; season with 1 teaspoon salt. Serve over rice, topped with avocados, cheese, jalapeno, and cilantro.

Source
Martha Stewart Living

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Reviews (1)

  • 28 Apr, 2014

    This recipe is EXCELLENT! The spices give it a complex flavor; it's a family favorite for a vegetarian dinner with left-over lunches, so I make it every week.