Savory Black Beans and Rice
This is our favorite black beans and rice recipe – it’s really easy to make, and the beans turn out savory, with enough garlic and spices to make them deeply flavorful. They’re a yummy accompaniment to Monterey Chicken (shown in the photo), Easy Chicken Quesadillas, or any dinner to which you want to add a healthy side.
- 2 cups Dried Black Beans
- 12 cups Water (divided)
- ⅔ cups Olive Oil
- 1 cup Red Wine
- 1 large Yellow Onion (chopped)
- 1 Green Bell Pepper (chopped)
- 4 cloves Garlic (minced)
- 1 Whole Bay Leaf
- 1 tablespoon Dried Oregano (Mexican, if you have it)
- 1 tablespoon Epazote (optional)
- 2 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Coarse Black Pepper
- 1 tablespoon Salt (or to taste)
- 2 tablespoons Sugar
- 2 tablespoons Red Wine Vinegar
- 3-4 cups Cooked, Long-Grain Rice
- Rinse beans well, discarding debris and rocks. Put beans and 6 cups of water in a large pot and soak for at least 5 hours, or overnight. Just before cooking, drain and rinse the beans. Place in the pot with the remaining 6 cups of water.
- Add the olive oil, wine, onion, green pepper, garlic, bay leaf, oregano, epazote, cumin, coriander, pepper, salt, and sugar to the beans. Cook over medium-high heat and bring to a boil. Reduce heat and simmer, covered, for about 45 minutes to 1 hour, or until the beans are soft. Add the red wine vinegar and simmer, uncovered, to thicken the beans until ready to serve, about 15 minutes.
- Discard the bay leaf and serve over rice, about ½ cup of cooked rice per serving.
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