Recipe courtesy of Guy Fieri
Episode: Frugal Feasting
Save Recipe Print
Quick Black Beans with Rice
Total:
50 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
50 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

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.

 

 

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Cuban Via Miami Feast: Mashed Plantains with Oh, Baby! Garlic-Tomato Shrimp on Top, Grilled Flank Steak with Lime and Onions, Quick Rice with Black Beans

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories