Black Beans and Rice


Black Beans and Rice

1 package Black Beans, prepared ( I rinsed them and then brought to a rapid boil, covered in about 5 cups water for two minutes, then I removed from heat and soaked them for two hours…I drained and rinsed, then added about 8 cups water and I cooked them three hours on a low simmer with the lid partly askew so the steam could escape…during the last hour I turned up heat a little, and with lid on…I checked intermittently to make sure the water had not boiled out)…desired consistency is tender, but not tough or mushy…a little firm is good.

2 onions, chopped (I added to the beans after I sautéed with the garlic in about 4 TBS olive oil)

5 cloves garlic, chopped

2 1/2 cups zatarans long grain rice (makes 9 cups, prepared)…prepare per package instructions

4 TBS olive oil (in addition to what is used to sauté the onions and garlic)

5 teaspoons cumin

1 tsp cayenne pepper

2 large handfuls cilantro chopped fine

salt and pepper to taste

After cooking the onion and garlic, add it to the beans and prepare as noted above. Prepare rice per package instructions. Once beans and rice are done, in a small bowl mix together cumin, cayenne, cilantro and olive oil. If it appears thick like a paste, add a bit more olive oil. Pour into rice and stir. With a ladle with drainage holes, dip beans (slowly, allowing to mostly drain) into the rice. Stir together. Salt and pepper to taste.

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