Weekday Black Beans And Rice Recipes

QUICK AND EASY BLACK BEANS AND RICE

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
• Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.
• Gently stir Creole seasoning and cilantro into the beans and rice.

BLACK BEANS AND RICE

Steps:

• In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
• Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

WEEKDAY BLACK BEANS AND RICE

Steps:

• Heat oil in a Dutch oven over medium heat; add sausage; cook until just beginning to brown, about 3 minutes.
• Add celery and onion; cook until softened, about 3 minutes.
• Add garlic; cook until softened, 1 minute.
• Stir in beans, beef broth, chicken broth, thyme, red pepper flakes, bay leaf, mace, salt and black pepper to taste; increase heat to medium-high, heat just to a boil then reduce heat to a simmer; cook until flavors come together, about 20 minutes.
• Stir in cilantro and green onions and serve over rice.

BLACK BEANS AND RICE

Steps:

• Add the rice to a small saucepan with a tight fitting lid. If using white rice, add 2/3 cup of water and a pinch of salt, bring to a boil, reduce to a simmer, cover and cook over low heat for 15 minutes. If using brown rice, add 1 cup water and a pinch of salt, bring to a boil, reduce to a simmer, cover and cook over low heat for about 50 minutes. Turn off the heat and leave covered until the beans are ready.
• Meanwhile, heat a saucepan over medium-high heat. Add the oil and the onion, and cook until the onion is beginning to brown, about 3 minutes. Add the garlic, smoked paprika, and cumin, and saute for about 1 minute or until everything is fragrant.
• Add the beans in their liquid and the soy sauce or tamari. Bring to a boil, reduce to a simmer, and cook until the liquid has reduced to a glossy, stewy thick sauce, about 20 minutes. Add the sherry vinegar. Taste, and season with salt if necessary.
• Divide the rice between two bowls. Add the beans. Top with whatever toppings you prefer (salsa, avocado, cheese, sour cream, hot sauce, cilantro, a runny egg, etc.)

WEEKDAY BLACK BEANS AND RICE

Steps:

• Heat oil in a Dutch oven over medium heat; add sausage; cook until just beginning to brown, about 3 minutes.
• Add celery and onion; cook until softened, about 3 minutes.
• Add garlic; cook until softened, 1 minute.
• Stir in beans, beef broth, chicken broth, thyme, red pepper flakes, bay leaf, mace, salt and black pepper to taste; increase heat to medium-high, heat just to a boil then reduce heat to a simmer; cook until flavors come together, about 20 minutes.
• Stir in cilantro and green onions and serve over rice.