Black Beans with Rice and Avocado

Prep Time:
30 mins
Total Time:
2 hrs 40 mins

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


  • 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

  • ½ 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.

    David Malosh
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