Spicy Black Beans and Yellow Rice

Total Time:
1 hr 40 min
Prep:
10 min
Inactive:
1 hr
Cook:
30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
  • 3 tablespoons extra-virgin olive oil
  • 1/2 medium onion, diced
  • 1 jalapeno pepper, chopped
  • 2 cloves garlic, chopped
  • 1 bay leaf
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups long-grain rice
  • 4 cups water
  • 2 cloves garlic, smashed
  • 1 tablespoon turmeric
  • 1 teaspoon kosher salt
  • 1 bay leaf
Directions
Spicy Black Beans: Yellow Rice: For the beans:

In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.

In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

For the rice:

Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.


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    This recipe is featured in:

    Cinco de Mayo