Friday, October 28, 2011

Classic Black Beans & Rice

Classic Black Beans & Rice
(6-8 as an entrée, many more as a side)


¼ cup Olive Oil (EVOO)
4 cloves Garlic, chopped
2 large Yellow Onions, chopped
1 large Green Pepper, chopped
2 15 oz. cans Black Beans, rinsed and drained
3 large Tomatoes, chopped
2 tsp. Salt
1 tsp. Black Pepper
½ tsp. Cayenne Pepper
3 each Green Onions, chopped
¼ cup Fresh Parsley, chopped
5 cups Cooked Short-grain Rice


In a large sauté pan, warm oil over medium heat and add the garlic, onion and green pepper.  Sauté until onions are just starting to brown.  I would start the rice cooking just after you get this started.  Now add the black beans, tomatoes, salt and both peppers.  Continue to cook over medium heat for another 10 to 15 minutes.  Add the green onions and mix in well.  Now serve over the cooked rice and garnish with the chopped parsley.

Note:               You can adjust the cayenne pepper to meet your heat level.

Note:               This is a great vegetarian dish but I like to add some cut up
                           Andouille sausage to meet my taste.  Just add it for a couple
                           of minutes just before you add the black beans.

Note:               This dish could be done in a Slow-cooker too.  Just throw it
                           all in and cook it on low for 8 hours.  You could even add
                           the rice to the pot but make sure you add the extra water
                           for the rice.

Note:               For more heat, I’ll add some finely chopped Jalapeno peppers

Ideas for Future Efforts

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