Quick Black Beans with Rice

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 1/4 cup olive oil
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • 1 jalapeno, seeded and minced
  • 2 teaspoons kosher salt
  • 1 pound dry black beans, sorted for pebbles and rinsed
  • 2 sprigs epazote or Mexican oregano
  • 1/2 cup chopped fresh cilantro
  • Juice of 1 or 2 limes
  • 4 cups cooked white rice
  • 1/2 cup crumbled Cotija cheese
Directions
  • In a 6-quart pressure cooker over medium-high heat, add the olive oil, onions, garlic, jalapeno and salt. Saute until the onions are translucent, 4 to 5 minutes. Add the beans, epazote and 6 cups water; stir well, and then lock the lid (following the manufacturer's instructions). Once the beans come up to pressure, turn the heat down to medium to maintain pressure; cook for 25 minutes. Remove from the heat and let rest for 5 minutes, then release the pressure. Remove the epazote, and taste and adjust the seasoning as needed.

  • Just before serving, fold the cilantro and lime juice into the cooked rice.

  • Garnish beans with the Cotija and serve alongside the rice.


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