cateory: cuisine
Black Beans and White Rice, Spanish Style
Reviews: 198
Ingredients:
-
One of the best rice-and-bean dishes. The technique of
semipuréeing the half-cooked beans and adding the rice
allows the bean flavor to really penetrate the rice. Throw
it in the oven and an hour later you have a one-pot meal
with an appealingly crisp crust
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 red or yellow bell pepper, cored, seeded, and chopped
- 1 tablespoon minced garlic
- 3/4 cup dried black beans, washed, picked over, and soaked if you have time
- 11/2 cups long-grain rice
- 1 cup chopped tomato (canned is fine; include the juices)
- Salt and freshly ground black pepper
- 1/2 cup chopped fresh parsley or fresh cilantro leaves
How to make
Black Beans and White Rice, Spanish Style
Black Beans and White Rice, Spanish Style
- Put the oil in a large ovenproof pot over medium heat. When hot, add the onion, bell pepper, and garlic and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the beans and cover with water.
- Bring to a boil, then turn the heat down to low so that the mixture bubbles gently. Cover loosely and cook, stirring occasionally and adding water if necessary, until the beans are about half-done—softening but still tough in the middle—about 40 minutes (an hour or more if you didn’t soak the beans at all). Heat the oven to 350°F.
- Use an immersion blender or a potato masher to semipurée the beans in the pot (leave at least half unpuréed).
- Stir in the rice, tomato, and a good amount of salt
and pepper. (If you don’t want a crust to develop, cover the
pot.) Bake in the oven until the rice and beans are tender,
about an hour, adding a little water if needed. Taste and
season with salt and pepper. Sprinkle with parsley and serve
or store, covered, in the refrigerator for up to 2 days (reheat
and stir in a little water and olive oil just before serving).
- Baked Rice and White Beans, Tuscan Style.
- Omit the
onion and tomato; the bell pepper is optional: Substitute
white beans (like cannellini, navy, or Great
Northern) for the black and add 2 to 3 tablespoons
chopped fresh sage leaves (or just under 1 tablespoon
dried) in Step 1. Proceed with the recipe and drizzle
with good extra virgin olive oil just before serving.
- Baked Rice and Red Kidney Beans, Jamaican Style.
- With coconut milk, irresistible: Replace the bell pepper with a fresh hot chile, the black beans with red kidney beans, and a 14-ounce can unsweetened coconut milk for the tomato. In Step 3, add about 2 teaspoons chopped fresh thyme leaves or 1/2 to 1 teaspoon dried thyme, to taste.
- MAKES: 4 to 6 servings
- TIME: About 2 hours, largely unattended
- Omit the
onion and tomato; the bell pepper is optional: Substitute
white beans (like cannellini, navy, or Great
Northern) for the black and add 2 to 3 tablespoons
chopped fresh sage leaves (or just under 1 tablespoon
dried) in Step 1. Proceed with the recipe and drizzle
with good extra virgin olive oil just before serving.
Comments for
Black Beans and White Rice, Spanish Style
Black Beans and White Rice, Spanish Style
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