Economical, hearty and healthy, this plant-based dish is delicious.
Prep Time:9 hours
Cook Time:2 hours 30 mins
Total Time:11 hours 30 minutes
1 pound dried black beans
1 tablespoon canola oil
1 1/2 cups long-grain rice
1 yellow onion, diced
1 red pepper, diced
1–2 jalapeno, diced
2–3 garlic cloves, minced
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
3 cups vegetable broth ( or chicken broth and water to = 3 cups)
Place beans in large pot and cover with 6-8 cups water. Beans should have at least an inch of water over them. Cover and allow to soak for 6-8 hours or overnight. When ready to cook, drain and rinse beans. Return beans to pot and cover with 6 cups water and 1 teaspoons salt. Over medium heat, bring beans to a boil, reduce heat to low so beans cook at a simmer for 2 hours, or until softened. You want the beans to be cooked through, with a slight resistance when you bite one. Beans can overcook. When that happens the skins burst and they get mushy.
Heat oil over medium heat in large skillet. Add onion. Cook 8-10 minutes until onion is soft and translucent. Stir in rice and cook for 2 minutes. Add red pepper and jalapeño, cook for 3-5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Pour in broth. Season with salt and pepper. Bring mixture to a boil then reduce heat to low, Cover and cook 20-23 minutes until liquid is evaporated.
Scoop beans from liquid and stir into rice. Squeeze lime wedge over just before serving.
If you’re short on time or just can’t wait, use 2-3 cans of black beans rather than dried ones for all the delicious healthful goodness in the time it takes to use a can opener.