If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This from my friend from graduate school, Michael (RIP). It's not only cheap, it's fast! And you definitely have all the ingredients on hand. At the end of a long day, this can come together quickly, and the variations are endless. —JKF in NYC
- 1.5 cups long grain rice
- 3 cups cooked black beans (rinsed canned beans are fine)
- 3 cloves garlic, peeled and sliced thin
- 2 teaspoons dried oregano
- 1 teaspoon vinegar -- your choice, but I prefer sherry vinegar
- 2 teaspoons hot sauce
- 2 tablespoons minced parsley (optional)
- 1/4 tsp ground cumin
- 1 tsp orange zest
- Bring 2.5 cups of salted water to a boil. Add rice, bring back to the boil. Cover and cook on lowest flame for about 20 minutes.
- Place the beans in a medium size saucepan, add salt and pepper to taste. (If you're using canned beans, you won't need salt.) Stir in garlic, oregano, hot sauce, cumin, vinegar and/or orange zest. (NB that this list of ingredients is a catch-all; you can make it with just oregano and vinegar, or try cumin with orange zest.) Bring to a simmer.
- If you have it on hand, add diced chorizo or other sausage. If not, congratulate yourself for being a vegetarian -- today, at least.
- When rice is done, fluff with a fork and spoon into bowls. Top with bean mixture and sprinkle chopped parsley over the top. If you like, sprinkle with a few drops of vinegar.
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
Genius Recipes for a Genius Labor Day
Beans! Pimento cheese! pies!
Genius recipes for a genius Labor Day.
Ways to a money-saving kitchen.
Alice Waters's favorite tools.
The Hudson Valley's where it's at.
Get your shine on.