Quick Black Beans with Rice
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 553
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 88
- Dietary Fiber
- 13
- Sugar
- 3
- Protein
- 22
- Cholesterol
- 10
- Sodium
- 605
- Total: 50 min
- Active: 25 min
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.