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Ingredients
| black beans: 1 cup (soaked overnight and drained) |
| water: 4 cups |
| onions: 1 (chopped) |
| carrots: 1 (chopped) |
| jalapeno peppers: 1 whole pepper (chopped) |
| garlic: 2 cloves (minced) |
| bay leaf: 1 oz |
| ground cumin: 1 tsp |
| green bell pepper: 1 (chopped) |
| red pepper flakes: 1 pinch (to taste) |
| chicken stock: 2 cups |
| onions: 1 (finely chopped) |
| olive oil: 2 tsp |
| garlic: 1 clove (minced) |
| ground turmeric: 1/2 tsp |
| brown rice: 1 cup |
Black Beans and Yellow Rice
User rating:
-
Prep Time
10 min -
Cook Time
180 min -
Servings
4 serving(s)
Tags
Beans:
In a 3 quart saucepan, combine beans, water, onion, carrot, green pepper, jalapeno pepper, garlic, bay leaf, cumin and pepper flakes.
Bring to a boil over medium heat and simmer, uncovered, for about 2 ½ hours, or until beans are tender and almost all liquid is absorbed. Discard bay leaf. May be made up to 2 days ahead, reheat before serving.
Yellow Rice:
In a 2 quart saucepan over low heat, sauté onions in oil until tender, about 5 minutes. Add the garlic and sauté 1 minute. Stir in turmeric, then rice. Add stock. Bring to a boil, cover and simmer 45 minutes over low heat, or until rice is tender and all liquid is absorbed. Do not stir. Spoon beans over rice.