Spicy Black Beans and Yellow Rice

  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 30 min
  • Yield: 8 servings
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Ingredients

Spicy Black Beans:

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

Yellow Rice:

2 cups long-grain rice

4 cups water

2 cloves garlic, smashed

1 tablespoon turmeric

1 teaspoon kosher salt

1 bay leaf

Directions

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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