One of my favorite side dishes: Black Beans & Rice

Being from Miami, black beans and rice are pretty much a staple side dish. Because there are so many places to get black beans, it wasn’t until I moved out of Miami that I realized I needed to start making my own.

I tried a few different versions of black beans–including the recipe on the back of the can–and they’re all pretty tasty, but this particular one has become a hit with my family. There is no real difficulty in making black beans, you just need some time–I like mine to cook for a couple of hours to really soak in all of the flavors.

Black beans and rice go great with chicken, pork, flank steak, etc. and are often accompanied by sweet plantains.

black_beans_rice1

Black Beans

Ingredients

  • 1 large or 2 small cans of black beans, drained
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 tbs. olive oil
  • 1 roasted green pepper, chopped*
  • 1 cup low-sodium chicken stock
  • 3/4 cup dry red wine
  • 1 tbs. parsley
  • 1 tsp. thyme + 1/2 tsp. ground thyme
  • 1 tsp. oregano
  • 1 tsp. cayenne pepper
  • 1 tsp. cumin
  • 2 tsp. salt
  • 2 tsp. ground black pepper

Preparation

  1. In a medium sized pot cook down the onion and garlic in 2 tablespoons of olive oil until the onions are translucent. Add the roasted green pepper and half the salt and pepper.
  2. Pour in the drained black beans and mix everything evenly together. Add in the chicken stock and red wine and bring to a slow simmer over medium low heat.
  3. Once the liquids are simmering, add in the rest of the seasonings-thyme, oregano, cayenne pepper, cumin, and remaining salt and pepper.
  4. Reduce heat to low and let cook for at least an hour-longer if you have time-stirring occasionally.
  5. Serve over rice and enjoy!

*I wash my green pepper then stick it in a 400ºF oven directly on the rack for about 15 minutes on every side. Once I notice the skin begin to blister and turn brown, I remove the pepper and immediately place in a bowl of ice water. Then it’s easy to remove the skin and chop up.

 

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