Rice and beans are among the most important culinary marriages. The combination is cheap, provides good protein content and doesn’t take a lot of work. You don’t even really need a recipe. Take any well-seasoned bean dish, even leftovers, and serve it with any well-prepared rice. Nevertheless, it’s worth knowing some of the wonderful traditional preparations that are slightly more elaborate. If you want to cook rice and bean by using different recipes, then just follow the instruction mentioned below.
Black Beans and White Rice, Spanish style:
Makes: 4 to 6 servings
Time: About 2 hours, largely unattended
One of the best rice-and-bean dishes. The technique of semi pureeing the half-cooked beans and adding the rice, allows the bean flavor to really penetrate the rice. Throw it in the oven and an hour later you have a one-pot meal with an appealingly crisp crust.
Ingredients:
- 3 tablespoons extra virgin olive oil
- 2 medium onions, finely chopped
- 2 red or yellow bell peppers, cored, seeded, and chopped
- 2 tablespoons minced garlic
- 4 cups desiccated black beans, cleaned, selected over, and soaked if you can.
- 11/2 cups long-grain rice
- 1 cup chopped tomato, you can use canned; include the juices.
- Salt and freshly ground black pepper
- 1/2 cup chopped fresh parsley or fresh cilantro leaves
Methods:
- Put the oil in a large ovenproof pot over medium heat. When it is hot, put in the onion, garlic and bell pepper, and stir them occasionally, until the onion is tender ( approximately 5 minutes). Add the beans and cover with water. Place them on heat to boil, and then turn down the flame to low so that the mixture bubbles smoothly.
- Cover loosely and cook, stirring occasionally and adding water if necessary, until the beans are about half-done softening but still tough in the middle (for about 45 minutes). Heat the oven to 350°F.
- Use an immersion blender or a potato masher to semi puree the beans in the pot (leave at least half whole). Stir in the rice, tomato and a good amount of salt and pepper. Bake in the oven until the rice and beans are tender for about an hour, adding a little water if needed.
- Taste and season with salt and pepper. Shower with parsley and serve or store wrapped, in the refrigerator for at least 2 days. Reheat and stir in a little water and olive oil just before serving.
Baked Rice and White Beans, Tuscan Style: Omit the onion and tomato; the bell pepper is optional. Substitute white beans (like cannellini, navy, or Great Northern) for the black and add 4 to 5 tablespoons chopped fresh sage leaves (or just under 1 tablespoon dried) in the recipe. Proceed with the recipe and drizzle with good extra virgin olive oil just before serving.
Baked Rice and Red Kidney Beans, Jamaican Style: With coconut milk this dish is irresistible. Replace the bell pepper with a fresh hot chili, the black beans with red kidney beans and a 14-ounce can of unsweetened coconut milk for the tomato. Now, add about 2 teaspoons of chopped fresh thyme leaves or 1/2 to 1 teaspoon dried thyme, to taste
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