Simple Black Beans & Rice

March 12, 2013


Author Notes: A dish of hearty black beans sprinkled with bits of crispy bacon, plenty of warming spices and just a hint of heat from a diced jalapeño, all served over simple white rice. You can even make it vegan by omitting the bacon! This is a stick-to-your-ribs and have-'em-coming-back-for-more kind of meal.CrepesofWrath

Serves: 6 people

Ingredients

  • 1 pound black beans, soaked overnight
  • 1 tablespoon unsalted butter
  • 6 pieces bacon, cut into bite-sized pieces (if you like - make vegetarian by omitting)
  • 1 shallot, finely minced
  • 1 large jalapeño pepper, finely minced
  • 6 cloves garlic, finely minced
  • 5 cups chicken or vegetable stock
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ancho chile powder
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon ground black pepper
  • 4 cups cooked rice (according to package directions)
  • fresh cilantro, for garnish
In This Recipe

Directions

  1. Firstly, if you are using dried beans, soak 1 pound of black beans in 8 cups of water overnight, then rinse and set aside.
  2. In a large, heavy bottomed pan, add your 1 tablespoon of butter and melt over medium-high heat, then add in the sliced bacon. Cook, stirring frequently, until crisp, about 5-7 minutes. Remove the bacon with a slotted spatula and place on a plate lined with paper towels to drain. Remove all but 1 tablespoon of bacon fat from the pan (if you want to vegetarianize or veganize this, just replace the bacon and butter with oil), then add in the minced shallot and jalapeño and cook over medium heat until softened, about 5 minutes, then add in the garlic and stir until fragrant, about 1 minute.
  3. Add in the chicken stock, salt, cumin, ancho chile powder, red pepper flakes, and black pepper, stir to combine, and add in the soaked beans. Bring to a boil, then reduce to a simmer and cover, stirring every so often, for 1 hour, until the beans are tender. This is a good time to simultaneously cook your rice (if you aren't using leftover rice).
  4. Once the beans are tender, mash about a quarter of them with the back of a wooden spoon or puree a quarter of them with your immersion blender to thicken the mixture a bit. Taste and adjust seasonings as necessary, then serve over cooked white rice and serve with a garnish of cilantro.

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Reviews (2) Questions (0)

2 Reviews

batbean November 30, 2014
Beans and rice is one of my go-to meals for cooking for one on a grad student budget... Sometimes, for me, it's just beans out of the can with some spices! (Shame on me, I know!) This recipe is a MUST for this week...
 
sexyLAMBCHOPx March 12, 2013
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