Loading Video...

Black Beans and Rice with Cilantro Pesto

  • Level: Intermediate
  • Total: 10 hr 20 min
  • Prep: 20 min
  • Inactive: 8 hr
  • Cook: 2 hr
  • Yield: 8 servings
Save Recipe

Ingredients

1 pound black beans, picked over, soaked overnight and drained

2 tablespoons canola oil

1 Spanish onion, finely chopped

2 cups long grain rice 

Salt and freshly ground pepper

2 cups chopped cilantro leaves, plus 1/4 cup chopped cilantro, for garnish 

2 cloves garlic, chopped 

1 tablespoon pine nuts 

3/4 cup pure olive oil

1/2 cup grated cotija cheese

Directions

  1. Place soaked beans in a medium saucepan and cover with water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until cooked through, about 1 1/2 hours, adding more water if needed. Drain beans into a colander set over a bowl and reserve the cooking liquid from the beans.
  2. Heat oil in a medium saucepan on the grates of the grill. Add the onions and cook until soft. Add the rice, toss to coat in the oil and onion mixture, and cook for 2 minutes. Add 3 3/4 cups of the bean cooking liquid (if there is not enough liquid, add some water to measure 3 3/4 cups). Season the rice with salt and pepper, stir well, and bring to a boil. Reduce heat, place cover on the pot, and cook until rice is just cooked through, about 14 to 16 minutes. 
  3. While the rice is cooking, place cilantro, garlic and pine nuts in a food processor and process until coarsely chopped. With the motor running, add the oil and process until smooth. Add the cheese and process until incorporated. Season with salt and pepper, to taste.  
  4. Place rice and beans in a large bowl, fold in the cilantro pesto, and garnish with the additional chopped cilantro. 
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Adobo Rice and Black Beans

Sherried Black Beans with Saffron Rice

Spicy Black Beans and Yellow Rice

Salsa Rice with Black Beans and Corn

Black Runner Bean, Rice and Mango Salad

Moors and Christians Rice (White Rice and Black Beans): Moros y Cristianos

My Sister Ria's Favorite Fajitas, with Black Beans and Rice

Pecan Encrusted Trout with Latin Rice and Black Bean-Corn Salsa