Rating: 3.12 stars
161 Ratings
  • 5 star values: 22
  • 4 star values: 34
  • 3 star values: 60
  • 2 star values: 32
  • 1 star values: 13

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.

Martha Stewart Living, February 2010

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Recipe Summary

Servings:
6
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Ingredients

FOR THE BEANS
FOR THE RICE

Directions

Instructions Checklist
  • 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.

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  • 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, 1/4 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 Notes

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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Reviews (3)

161 Ratings
  • 5 star values: 22
  • 4 star values: 34
  • 3 star values: 60
  • 2 star values: 32
  • 1 star values: 13
Rating: 1 stars
01/02/2014
Martha, you've let me down. I'm afraid that the vinegar is making these beans tough. I'm reading that acid should not be added until after the beans are soft.
Rating: Unrated
05/15/2012
My children 3 and 6 really like this recipe. I have tweaked it a bit. I omit the first step of cooking the beans and adding all those ingredients. Skip to the second section to make the rice. Before putting a lid on to cook, add a can of drained and rinsed black beans. Give a quick stir (don't stir too much or the rice will become pasty) Cook for 30 minutes as directed.
Rating: Unrated
01/17/2011
I wish I could change recipe for any amount say 12, I have to cook for Tues. Can you make that a button? Thanks
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