Cookbook

Black Beans with Rice (original & revised) :rectnt

Black Beans with Rice (original & revised)

I made this recipe for supper last night, which I adapted from the 2010 Christmas with Southern Living book which just arrived "on approval". I'm sure Oxmoor figures that once someone gets a look at the MANY luscious recipes inside, they will be sold. (I was). If there are many more recipes as tasty as this one; it will be well worth the price!

Makes 10-12 servings

Ingredients:

1 (16-ounce) package saffron rice (we tested with Mahatma)*
4 (15-ounce) cans black beans, divided**
1 Tablespoon olive oil
1 medium onion, chopped
1 green bell pepper, chopped
1 jalapeño pepper, minced***
1 (14.5-ounce) can diced tomatoes with green chilies (we tested with Del Monte)
1 (14-ounce) can chicken broth****
1 Tablespoon tomato paste*****
1 Tablespoon fresh lime juice
2 Tablespoons chopped fresh cilantro
1/4 teaspoon salt******
1/4 teaspoon pepper******
Garnishes: additional chopped fresh cilantro, sour cream*******

Instructions:

Cook rice according to package directions; keep hot.
Rinse and drain 2 cans beans (do not drain remaining 2 cans).
Heat oil in a Dutch oven over medium-high heat.
Add onion and next 3 ingredients.
Sauté 5 minutes or until tender.
Stir in beans, tomatoes, and next six ingredients.
Bring to a boil.
Reduce heat, and simmer, uncovered, 30 minutes, stirring occasionally.
Serve over hot rice.
Garnish, if desired.


In addition to the changes noted with asterisks, I ADDED 1 teaspoon ground cumin, and wouldn't make it without! A dash of dried oregano would've been good too.

*The original recipe was served over Saffron Rice, made from a 16-ounce package. I, however, used brown rice, which I seasoned with Sazon Goya (which turns the rice an orange color - intensity depends on the amount used), onion, garlic, salt, and vegetarian chicken-style seasoning
**The original recipe said to drain TWO of the cans and add the other two cans UNdrained; however, I drained all four cans
***I omitted the jalapèño IN the beans, and instead served the finished dish with optional pickled jalapeño slices which people could add, if desired (Not everyone in my house enjoys very spicy food)
****I used water + vegetarian chicken-style seasoning
*****I used 3 ounces tomato SAUCE, since I didn't have paste, and reduced the amount of water (used to make the chicken broth to compensate for the extra liquid)
******I omitted the salt and pepper; it was already salt enough - perhaps from the chicken-style seasoning
*******We used the jalapeño slices previously mentioned, non-dairy sour cream, guacamole and chipotle salsa
Source: Christmas with Southern Living, Oxmoor House, 2010; posted by LuAnn.

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