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Recipe Friday: Black Beans and Rice, Spanish Style

Posted on: July 2, 2010

This recipe was a pleasant surprise. Since the ingredients are basic, I wasn’t expecting anything to write home about. But given that this is another Mark Bittman recipe, I thought I’d give it a shot, since I had all of the ingredients on hand.

Score another one for Mark. I was dead wrong. This is fantastic. Something about partially mashing the black beans into a slurry when they’ve been cooking with the tomatoes, onions, and garlic, and that all of this fantastic flavor then permeates the rice. This one’s a keeper… and extremely budget-friendly.

Black Beans and Rice, Spanish Style
from How To Cook Everything

2 tbsp extra-virgin olive oil
1 medium onion, finely chopped
1 red or yellow bell pepper, cored, seeded, and chopped
1 tbsp minced garlic
¾ c dried black beans, washed, picked over, and soaked if you have time
1 ½ c long grain rice
1 c chopped tomato (canned is fine, include the juices)
Salt and freshly ground black pepper
½ c chopped fresh parsley or cilantro

1. Put the oil in a large ovenproof pot over medium heat. When hot, add the onion, bell pepper, and garlic and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the beans and cover with water. Bring to a boil, then turn the heat down to low so that the mixture bubbles gently. 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—about 40 minutes (an hour or more if you didn’t soak the beans at all). Heat the oven to 350 F.
2. Use an immersion blender or a potato masher to semipuree the beans in the pot (leave at least half unpureed).
3. Stir in the rice, tomato, and a good amount of salt and pepper. (If you don’t want a crust to develop, cover the pot.) Bake in the oven until the rice and beans are tender, about an hour, adding a little water if needed. Taste and season with salt and pepper. Sprinkle with parsley and serve or store, covered, in the refrigerator for up to 2 days (reheat and stir in a little water and olive oil just before serving).

Happy Birthday, America! What are my fellow Americans doing this weekend to celebrate?

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2 Responses to "Recipe Friday: Black Beans and Rice, Spanish Style"

I’m going to a friend’s house to celebrate with her family.

hope it was fun! Look at our pics on Facebook! 🙂

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