Food & Cooking Recipes Lunch Recipes Black Beans with Rice and Avocado 3.5 (13) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 2 hrs 40 mins Servings: 8 Brown rice has more fiber, nutrients, and flavor than white rice. You can cook it a few days ahead and refrigerate it, covered. 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 ½ cup cilantro leaves Directions 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. 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. 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 Rate it Print