Sunday, July 28, 2013

Black Beans and Rice

After a "hankering" for black beans and rice, Jack scoured the internet for an interesting recipe and found one on the Food Network, courtesy of Ingrid Hoffmann. 

Click here for her original recipe.

  • 1/4 cup olive oil
  • 2 large onions, finely chopped
  • 2 green bell peppers, chopped
  • 1 poblano pepper, chopped
  • 1 jalapeno pepper, diced (with or without seeds depending on heat enjoyed)
  • 3 garlic cloves, chopped
  • 4 bay leaves
  • 1 tablespoon ground cumin
  • 2 cups brown rice**
  • 4 (14-ounce) cans black beans, drained and rinsed OR we prefer using dried beans and rehydrating them, but plan on a longer cooking time for rehydrated beans.
  • 2 (14-ounce) cans diced tomatoes with green chiles drained (we used whole stewed tomatoes, chopped)
  • 2 cups water (vegetable stock or chicken stock)
  • 1/4 cup apple cider vinegar
  • Kosher salt and freshly ground black pepper

**NOTE: Ingrid’s recipe calls for white rice in place of brown rice


Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.

Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. 

Cook for about 40 minutes or until the rice is tender.

 Serve hot.

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