Brown Rice and Black Beans

A pairing for the ages -- and a beautifully balanced source of protein -- rice and black beans crackle with flavor, thanks to jalapeno, onions, and garlic. In this version, hearty long-grain brown rice stands in for the traditional white variety, offering an extra measure of substance.

  • Servings: 6
Brown Rice and Black Beans

Source: Martha Stewart Living, February 2010

Ingredients

FOR THE BEANS

  • 8 cups water, plus more if needed
  • 1 bag (1 pound) dried black beans, picked over, rinsed, and drained
  • 1 jalapeno chile, halved and seeded
  • 2 medium onions, quartered
  • 5 garlic cloves, smashed
  • 2 tablespoons red-wine vinegar
  • Coarse salt and freshly ground pepper

FOR THE RICE

  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • Coarse salt and freshly ground pepper
  • 2 cups long-grain brown rice
  • 3 1/2 cups water

Directions

  1. Make the beans: Bring water, beans, jalapeno, onions, garlic, vinegar, 1 tablespoon salt, and 1 teaspoon pepper to a simmer in a medium pot. Cook, stirring occasionally, until beans are tender, about 1 1/2 hours. (Add more water, 1/4 cup at a time, if needed.) Season with salt and pepper.

  2. Meanwhile, make the rice: Heat oil in a medium saucepan over medium-high heat. Cook onion and garlic until onion is soft, about 5 minutes. Add 2 teaspoons salt, teaspoon pepper, and the rice. Cook until rice is slightly toasted, about 3 minutes. Add water, and bring to a simmer. Reduce heat to low, and gently simmer, covered, until rice absorbs water, 25 to 30 minutes. Remove from heat; let stand, covered, for 10 minutes. Fluff rice with a fork, and season with salt and pepper. Serve topped with beans.

Cook's Note

Serving idea: Serve beans and rice with fresh cilantro, diced red onion, chopped tomato, cubed avocado, sour cream, shredded cheese, and hot sauce.

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