Recipe by COOKGIRl
Another variation on the medieval Spanish classic of the black bean and white rice hot dish. A delicious main dish but it also has an interesting historical significance. This is from the Beans and Grains' cookbook by James McNair. Can be served as a main or side dish.
Top Review by *Bellinda*
This is a delicious and easy way to make rice and beans. I added the finely chopped onions to the dressing and let them 'marinate' for a while before adding them to the rice and beans. As suggested, I didn't use the whole amount of olive oil. I will definately make this again! Made for zwt5
- 354.88 ml dried black beans
- 236.59 ml plain long grain white rice
- 177.44 ml minced white onion
- red sweet bell pepper, thinly sliced
- fresh Italian parsley or fresh cilantro leaves
- 177.44 ml extra virgin olive oil (I usually use a little less)
- 88.74 ml fresh lemon juice
- 11.09 ml ground cumin
- 7.39 ml minced fresh garlic (NOT dried)
- 7.39 ml salt (to taste)
- 1.23 ml fresh ground black pepper (to taste)
Directions See How It's Made
- Soak the dried beans, cook until tender and set aside.
- Meanwhile, combine all the dressing ingredients and blend well. (This can be done several hours in advance to allow the ingredients to marinate.).
- Cook the rice until done.
- Drain the warm beans and transfer 3 cups to a large bowl.
- Toss the black beans carefully with half of the white onion and half of the dressing.
- In another bowl, transfer the rice and toss with the remaining onion and dressing.
- On a large serving platter, arrange the beans on one side and the rice on the other side.
- Cover and set aside at room temperature for about 1 hour, or refrigerate for up to 2 days.
- Adjust seasonings if necessary and garnish with red pepper and parsley (or cilantro) if desired.