Vegetables that delight.

This one is for Nate, who I taught how to make this recipe years ago. It makes me smile, thinking of the aroma of my grandmother’s black bean perfuming his Rotterdam apartment.

I love making rice and beans. It grounds me and reminds me of home, it reminds me of my family, and of my childhood. It reminds me of why I love cooking, especially when for others. And how food brings people together, most of the time.

This recipe is simple, and takes almost no effort to make. It is healthy, and super cheap, perfect for anyone. Even Mark Bittman lives by the power of rice and beans. The best part of this recipe, it that it tastes even better the next day, once the flavors party together overnight. I encourage you to try this recipe, fall in love with it, then make it again, and again. 



Rice

serves 4

  • 1 ¾ cup water
  • 1 cup rice (which ever you prefer)
  • 1 teaspoon salt
  • 1 tablespoon olive oil

In a medium sauce pan bring water, salt, and oil to a boil over medium high heat. Add rice, and stir once. Let water absorb, lower heat to medium low, cover, and cook for 20 minutes. As tempting as it might be, it is best to not uncover until the 20 minutes have past. It keeps the rice loose, and prevents it from getting sticky.

Black Beans

serves 4

  • 1 tablespoon olive oil
  • ½ large onion
  • 2 cloves garlic
  • ¼ green bell peper
  • 1 inch fresh ginger
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 can black beans (GOYA)
  •  2 cups of water
  • 1 teaspoon sugar
  • handful of cilantro

Chop onions, mince garlic, and slice green pepper.  Heat olive oil in a pot over medium heat, add onions and cook until soft (about 7 minutes). Add garlic, pepper, and ginger. Add salt and cumin, and mix. Cook for another couple of minutes. Add can of beans. Using the can as a measuring cup, add a cup and a half of water. Bring beans to a boil, and then reduce heat to medium low.  Add sugar, and cook for 25-30 minutes. Depending on your taste you might want to cook beans longer. I like them thick, so I let them sit in the pot for a little longer for them to develop the right texture. Once ready to serve add a handful of cilantro leaves. Serve hot over rice.

2 years ago
  1. jellyfishchic reblogged this from tastyplan
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