Recipes

Black Beans and Yellow Rice

Serves 4, may be made up to 2 days ahead of serving, reheat before serving.

Ingredients

• For Black Beans
• 1 cup dry black beans, soaked overnight and drained
• 4 cups water
• 1 small onion, chopped
• 1 small carrot, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 tsp cumin
• For Yellow Rice
• 2 cups chicken stock
• 1 small onion, finely chopped
• 2 tsp olive oil
• 1 clove garlic, minced
• 1/2 tsp tumeric
• 1 cup uncooked long-grain brown rice

Directions

• For Black Beans
• Step 1 In a quart saucepan, combine beans, water, onion, carrot, green pepper, jalepeno pepper, garlic, bay leaf, cumin and pepper flakes
• Step 2 Bring to a boil over medium heat and simmer, uncovered, about 2.5 hours, or until the beans are tender and almost all liquid is absorbed.
• Step 3 Discard the bay leaf
• For Yellow Rice
• Step 1 In a 2-quart saucepan over low heat, saute onions in olive oil until tender, about 5 minutes.
• Step 2 Add the garlic and saute for one minute.
• Step 3 Stir in tumeric
• Step 4 Stir in rice.
• Step 5 Add Stock
• Step 6 Bring to a boil, cover and simmer 45 minutes over low heat, or until the rice is tender and all liquid is absorbed. Do Not Stir.
• Step 7 Spoon beans over the rice.