| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 30 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 30 min |
| Yield: | 8 servings |
Ingredients
- 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
- 3 tablespoons extra-virgin olive oil
- 1/2 medium onion, diced
- 1 jalapeno pepper, chopped
- 2 cloves garlic, chopped
- 1 bay leaf
- Kosher salt
- Freshly ground black pepper
- 2 cups long-grain rice
- 4 cups water
- 2 cloves garlic, smashed
- 1 tablespoon turmeric
- 1 teaspoon kosher salt
- 1 bay leaf
Instructions
- For the beans:
- In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
- In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
- For the rice:
- Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 418 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 10 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 0 mg |
| Sodium | 555 mg |
| Serving Size | 1 of 8 servings |
| Calories | 418 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 10 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 0 mg |
| Sodium | 555 mg |
Reviews
The rice was inedible. So bitter and nasty. The beans were a bit boring. I added cumin and sriracha for more flavor.
No flavor.
I made this as a trial for a Lenten fasting recipe, and I found it quite tasty, and this was with a variance or two. The only rice I had was brown Nishiki rice, which I picked up by mistake for making sushi (it doesn’t get as sticky as white rice), so I used it. Obviously the rice wouldn’t have looked very yellow, but it didn’t look sick, either. I made it w a can of Goya black beans in my rice cooker, since time was limited and I am really bad at cooking rice. It worked fine, but another time I want to do the (white) rice etc in the rice cooker and put it in a larger pot to mix in the beans.
The rice and beans are delicious and serve as a full meal. I added green onion to the rice at the end and mushrooms and sweet pepper to the black beans.
I love this recipe!! Really love all your recipes.
This recipe is delicious! I add cooked chorizo to bring it more flavor. We love it over rice with a fried egg over top and a dash of Cholula…very yum!
Excellent. My variant included a couple teaspoons of oregano, vegetable base, and some leftover steak cooked in with the beans. Loved the yellow rice, to which I added vegeble base as well. Followed the method described at VegWeb (perfect-basmati-rice-cooking-method to yield fluffy, dry-not-soggy-or-sticky rice. Tasty and satisfying.
Remarkably flavorful! Great meatless meal.
I wish I had read the reviews before making the rice, I would have used chicken broth instead of water. The yellow rice does give a nice presentation. Maybe some minced cilantro would have helped too.
I used canned beans and the black bean recipe was pretty good. A little grated cheddar jack melted on top makes a pleasing presentation and add a little flavor.
I used canned beans and the black bean recipe was pretty good. A little grated cheddar jack melted on top makes a pleasing presentation and add a little flavor.
Great side dishes for enchiladas!