I grew up eating black beans and rice, which were made by my mom at least once a week. Funny that every time I get invited to a party, they always ask me to bring black beans and rice!
Why should you drain canned beans?
Most of our recipes call for draining and rinsing the beans to remove the excess salt and starch and improve flavor. Draining and rinsing can also remove the metallic flavor sometimes found in canned beans
Rice and Beans
Rice and beans is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many calories, and both foods are widely available.
Watch the video recipe
Black Beans and Rice Recipe
Ingredients:
1 15 oz can of black beans
3 cups of rice
3 cups of water
1 chicken bouillon cube
1 packet of Sazon
5 garlic cloves
1/2 tsp oregano
1/2 tsp salt
1 tbsp fresh cilantro, chopped
2 tbsp vegetable oil
Instructions:
To begin in a mortar or pilon add 4 cloves of garlic, half a teaspoon of oregano, and half a teaspoon of salt. Then mash until it turns into a paste.
Now in a large pot over medium-high heat add 2 tablespoons of vegetable oil. Add in the garlic paste and saute for about 30 seconds, do not let the garlic burn.
Then add one can of black beans, which I have already drained. Give that a stir!
Add one packet of sazón. If sazon is not available in your area, I have a video on making your own sazon. I will have the video in the description box down below on Youtube. Go ahead and stir the sazon in.
Then add three cups of water, followed by a chicken bouillon cube. Then let the water come to a boil.
Once the water comes to a boil add in 3 cups of rice which I have already rinsed to remove most of the starch.
Add 1 tablespoon of fresh cilantro, and give that a stir. Continue boiling over medium-high heat until all the water has been reduced.
Once all the water has evaporated reduce the heat to low, and continue cooking on low for about 45 to 50 minutes. For the rice to cook properly you need to trap all the heat inside the pot. Being that said cover the pot with a tight lid, you need to trap all the heat inside. Make sure that none of the heat is escaping.
And after 25 minutes check on the rice and make sure to stir, so it cooks evenly.
Put the lid back on and continue cooking on low for another 20 minutes. And after 45 minutes of total cooking time, your black beans and rice should be nice and fluffy.
Enjoy, buen provecho!
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