Latin Black Beans & Rice
Latin Black Beans & Rice
Ingredients
- 1 pound Doudlah Farms Organics Black Beans
- 3 cloves garlic
- 4 bay leaves divided
- 2 tbsp olive oil
- 1 medium onion diced
- 1 red bell pepper seeded and diced
- 2 cloves garlic minced
- 1 tbsp salt
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tsp black pepper
- ½ tsp cayenne pepper
- 2 cups long grain white rice rinsed (use any rice that has to cook in 15 minutes)
- 4 cups chicken broth
Instructions
Step 1
Soak beans overnight to soften and remove any small hard stones. The next day, drain and rinse soaked beans with fresh water.
Step 2
To cook beans, place in a large pot and add enough water to cover the beans by two inches. Add minced garlic and 2 bay leaves.
Step 3
Bring the pot to a boil then reduce heat to low and simmer until tender (90 minutes or up to two hours). Set aside once cooked.
Step 4
In a large Dutch oven, heat olive oil over medium-high heat and sauté onions, peppers, and garlic. Add spices (salt through cayenne pepper) and continue stirring until vegetables have softened, 4-6 minutes.
Step 5
Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.
Pour in chicken broth and add reserved cooked black beans along with 2-bay leaves. Stir once then bring to a boil. Stir a second time then reduce heat to low and place a tightly fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.
Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.
Serve alone or as side dish with grilled shrimp, roasted salmon or pork tenderloin.