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:
  • Total Time:
  • Servings: 8
Black Beans with Rice and Avocado

Photography: David Malosh

Source: Martha Stewart Living


  • 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


  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. 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. 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.


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