Mexican Rice Bowl With Black Beans & Greens

READY IN: 1hr 5mins
SERVES: 6
YIELD: 1 Pot
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare black beans:
  • Place beans in a bowl, add water, and soak for at least 4 hours.
  • Do not drain.
  • Heat oil in a large, heavy soup pot over medium heat.
  • Add onion and cook, stirring often until tender, about 5 minutes.
  • Add half of garlic and cook, stirring until fragrant, about 1 minute.
  • Add beans and soaking water.
  • If beans are not covered by about 2 inches of water, add more.
  • Bring to a gentle boil.
  • Reduce heat to low, skim off any foam that rises.
  • Cover and simmer for 30 minutes.
  • Add salt to taste, the remaining garlic and cilantro.
  • Continue to simmer for 1 1/2 hours, until beans are quite soft and broth is thick and fragrant.
  • Stir in greens and simmer for 5-10 minutes until leaves are tender, and prepare steamed rice.
  • ASSEMBLE THE BOWL:
  • Spoon rice into deep or wide bowls.
  • Top with black beans and greens, making sure to ladle in plenty of broth.
  • Garnish with avocados and chopped cilantro.
  • Top with salsa and sprinkle with cheese and serve.
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