Michael Russler's Black Beans and Rice

May 18, 2011
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Michael Russler's Black Beans and Rice

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

Serves: 4

  • 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
  1. 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.
  2. 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.
  3. If you have it on hand, add diced chorizo or other sausage. If not, congratulate yourself for being a vegetarian -- today, at least.
  4. 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.

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