Black Beans And Rice
Dinners, Side Dishes, Vegetarian
Ingredients
1 pound dry black beans (about 2 1/2 lbs. already cooked)
1/4- 1/2 onion, chopped
1 bell pepper, chopped (optional)
2 T. lime or lemon juice
1 tsp. garlic powder
1/4 tsp. cayenne powder OR
1/2 tsp. red pepper flakes
1 tsp. oregano
salt and pepper to taste
Water
For rice:
Coconut water, coconut milk, or coconut cream; mixed with enough water to make it watery
Basmati rice
Salt
Directions
Prepare your Beans.
Sweat your onion and pepper with some fat or oil. Put them, the citrus juice, salt, the spices, and your softened beans, in the crock pot*. Add enough water to cover.
Cook on low until the beans are cooked as desired, adding water if needed, about 2-3 hours. Check taste periodically and adjust as needed. Once cooked, set temperature to warm until ready to serve.
Put rice in a pan that has a lid with double the coconut water or coconut milk or cream and water. Add a little salt.
Bring just to a boil, cover, turn the heat to low, and set a timer for 15 minutes. (Other rice types may take less time.)
When the timer goes off, turn off heat, uncover, and fluff.
Dish out a serving of rice and use a slotted spoon to put some beans on top.
Serve with roasted chicken, chicken enchiladas, or quesadillas.
Notes
*You can also use a Dutch oven on the stovetop for everything. This is particularly ideal for canned beans (drained), which only take about an hour instead of 2-3 hours. Just bring the beans to a simmer, then set the heat on low.