The first time I made this simple yet nutritious dish native to the Americas, I dumped a can of black beans into a pot, made rice, then combined them. Three bites in confirmed I had committed a serious culinary crime. It was tasteless, terrible. Always know what you don’t know … very important life lesson.
It is a simple enough dish, however, it does require slightly more craft than just mastering a can opener. After experimenting with several recipes I’ve consolidated the best flavors and simplest techniques into my take on black beans and rice. Enjoy with your favorite summer BBQ and don’t forget to serve with hot sauce and al dente Arborio rice!
Ingredients
2 pound bag of dried black beans
1 large red onion, finely chopped
1 pepper, get creative with yellow or red
1 large jalapeño chili, finely chopped
1 minced Chipotle Pepper in Adobo Sauce
6 cloves of garlic, minced
1 large can (14.5 oz) crushed tomatoes
4 cups of water (fill the tomato can twice)
4 dried bay leaves
1 to 2 tablespoons each of salt and pepper
2 to 3 tablespoons of cumin
2 to 3 tablespoons of chili powder
2 to 3 tablespoons of coriander
Arborio rice (to cook separately)
Steps
Step 1
Rinse, chop, and combine all of the ingredients into a slow cooker.
Cover and set slow cooker on low-medium heat for 6 to 8 hours.
Step 2
30 minutes from completion, check the contents. If a lot of liquid remains, remove the slow cooker lid to allow some to evaporate.
Cook the rice in a rice cooker.
Enjoy!
Serve with lime wedges and really good south-of-the border hot sauce!
Pairs perfectly with pork dishes, such as pork chops and grilled ribs covered in Todd and Ramiro’s Famous Memphis Rub.
Substitutions
If you’re pressed for time you can use canned black beans and cook on the stovetop. Eliminate the 4 cups of water and simmer on the stove for at least 30 minutes.
Feel free to comment, I would love to hear from you