Easy Yellow Rice with Black Beans | Rice and Beans
Ingredients:
1 1/2 cups black beans (canned)
2 tbsps butter
1 small onion, diced
3 cloves garlic, diced or minced
2 cups water
2 stalks scallion, diced
1 - 1 1/2 packet Sazon (Other options are saffron, turmeric, curry powder)
salt and pepper as needed
1 - 2 chicken or veggie seasoning cubes
2 tsps minced fresh thyme leaves
2 cups parboiled rice
How to make canned black beans | EASY and flavorful black beans recipe
Today we're saucing up a CAN of black beans. This is perfect for when you are pressed for time or can't be moved to go through the process of making dried beans. But I promise you won't miss out on ANY flavor. Make your own bowl and put these on top of your rice of choice, and I promise you won't be disappointed.
Recipe list:
1/2 tsp dried oregano
1/2 tsp ground cumin
1 bay leaf
1 small onion
2 cloves garlic
1/4 chopped cilantro
1 can reduced sodium black beans
salt to taste
finish with fresh lime juice
Panic Fried Black Beans and Rice - You Suck at Cooking (episode 107)
Combining beans and rice is an idea I came up with one time when I was trying to think of something cool and original to do with food. I took the beans and the rice and then I combined them with some spice and it turned out good. It just goes to show that taking risks sometimes pays off.
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Recipe:
Black Beans with Cilantro-Lime Brown Rice and Pickled Onions
***RECIPE, MAKES 10-12 PORTIONS***
For the beans:
1 lb dried black beans
1 onion
1 bell pepper
2 jalapeño peppers
2-3 tablespoons ground cumin
2-3 tablespoons dried oregano
1 tablespoon garlic powder
2 tablespoons rice wine vinegar
2 tablespoons sugar
salt
pepper
olive oil
water
lime wedges for garnish
For the brown rice:
1 lb dried brown rice
5 cups water
1.5 teaspoons salt
juice of two limes
cilantro to taste
olive oil
For the pickled onions:
1 red onion
1/2 cup rice wine vinegar
2 tablespoons sugar
The night before you want to eat, put the beans in a large bowl and cover them with at least a few inches of water to soak.
Start the pickles by thinly slicing the red onion. Dissolve the sugar into the vinegar in a bowl that isn't made out of aluminum. Toss the onions in the pickling liquid. Cover and refrigerate. Stir them when you wake up in the morning.
The next day, start the beans by chopping up the onion and peppers and cooking them in olive oil in a big pot until they start to soften. Drain the beans and discard the soaking water. Add them to the pot along with enough fresh water to cover by an inch. Put in the oregano, cumin, pepper, garlic powder, vinegar and sugar. Don't put in the salt yet. Simmer the pot for two hours, or until the beans are soft, stirring occasionally. Put in additional water if the beans ever stop being submerged.
As soon as you've got the beans simmering, start the rice by toasting the grains in a little olive oil in a hot pot for a minute or until the rice smells nutty. Add the water and salt. Bring to a boil, then cover and reduce to a simmer. Cook for about an hour, or until the water is absorbed. Juice in the limes, add as much chopped cilantro as you want, and stir it in. Leave the rice to rest on a warm setting for an hour or until the beans are ready.
When the beans are soft, add salt to taste, and maybe some more vinegar or sugar. Turn off the heat and let them cool at least 15 minutes to allow the liquid to thicken.
Put some rice on a plate, some beans on the rice, some onions and additional cilantro on the side with a lime wedge.
NOTE: This is a re-upload. In the original version of this video, I mentioned how rice contains the amino acid methionine, which beans lack. I knew that protein combining was not as important as previously thought, but I didn't know how thoroughly the necessity of it had been debunked, so I removed that section of the video. The Wikipedia article on protein combining has a well-cited section on this topic:
MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
Easy Dominican Rice and Beans
Easy Dominican Rice and Beans
FULL Recipe at
OMG! This is EPISODE 30! I am so excited to have reached this number because when I launched this channel I worried about how I could even get to 10! Thank you so much for your love and support!
Today I have for you our classic Dominican sides, Rice and Beans!
I went with the easiest way to make the beans which is coming from a can but soon I will show you how to make these babies from scratch! But for now, easy is the way I want to introduce these beans to you. Trust me, you are going to love them! Just make sure you make a big batch so you have plenty of leftovers!
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I’m a food blogger, Autism mom and Autism advocate sharing my passion for food through my blog Belqui's Twist.
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