Prep 10 mins
Cook 20 mins
A recipe from my college days, adapted from a friend. It's very quick and made with inexpensive ingredients that most people will have on hand. This will make a filling, nutritious, low-fat dinner for 2 people if served with a green salad. If you have leftovers, an easy way to save them is to mix the beans and rice together before refrigerating. This mixture is awesome spread and
- 6 cans black beans (and liquid)
- 6 medium onion, finely chopped
- 18 cloves garlic, minced
- 6 tomatoes, coarsely chopped
- 6 tablespoons olive oil
- 12 tablespoons balsamic vinegar
- 3 teaspoons mild chili powder
- 3 teaspoons ground cumin
- 6 tablespoons dried oregano, crushed
- 3 teaspoons cinnamon
- 6 to taste black pepper
- 6 to taste your favorite hot sauce
- 6 cups uncooked white rice
- 12 cups water
- 6 tablespoons oil (optional) or 6 tablespoons butter (optional)
- Start the water boiling in a fairly large pot; add the fat (if desired).
- When it boils, add the rice.
- Stir for the first minute, then cover and turn the heat as low as possible.
- Rice should only cook for 20 minutes; you'll get perfect white rice every time by following a 2:1 rice-water ratio and following these directions.
- Heat a saucepan slightly, then add oil and heat that briefly as well (this prevents sticking).
- Saute the onion until aromatic, then add garlic; don't brown.
- Turn the heat down to medium low.
- Dump the whole can of beans in.
- Add the vinegar, spices and chopped tomato, stir, and let simmer, covered.
- When rice is done (20 minutes), remove from heat.
- Serve beans over rice.
What great flavor from such a simple recipe! I've made this several times and this is now a staple in our house. I've served it as a side dish and as a vegetarian main dish. I had no problems with the recipe being too "soupy". I had problems only once, when I drained the black beans and the dish turned out too dry.
Made just the black bean portion of this for DH's birthday dinner tonight - excellent! Since I was only doing beans and not rice, I backed off on the cinnamon, and put in some chipotle pepper powder rather than mild chili powder. Oh, and didn't have an onion, so added a bit of onion powder. Brought to a boil and then simmered until the canned beans were tender. Really delicious - DH LOVED it! Thanks for an excellent recipe!
I found this dish too "soupy" (with the canned bean liquid) and the cinnamon and balsamic vinegar gave it kind of an odd taste.