I need a good black beans and rice recipe from scratch

Cant do the liver

Here is how you cook long-grain, white rice. Works every time:

1. Put rice in pot.

2. Wash the rice a couple of times (run under a tap, swirl it around with your hand, drain, repeat.)

3. Add enough water to cover the rice. Use your index finger as a depth gauge. When the water level above the rice is up to about the first knuckle joint, you're good.

4. Put pot on stove, on high heat. Cover such that the lid is tilted a bit and the steam can escape. Bring to a boil and reduce heat to a simmer.

5. When the water has just about boiled down to the level of the rice, remove from the heat and put the lid on fully. Let sit for 20 minutes, then fluff up the rice with a fork and serve.

thanks

Anyone use basmati rice??

You bet :) I can not resist recipes

i just happen to be making black beans and rice for dinner tonight.

weird.

Yes it a very nice flavorful long grain rice that I love to use! Also forbidden or black rice is nice and adds flavor :) Great as an antioxidant as well.

if you are using black rice, shouldnt you be using white beans?

racist!

ha ha OHH NOOO maybe some red ones and brown along with navy and yellow dried peas too!! Got to represent all the colors!

you must have a diverse beans and rice, otherwise you are

RACISTEric Holder (The State) vs Black Beans and Rice on the docket.

I've always found red beans and rice to be very easy to prepare.

One pkg of dried red beans - rinse and then soak in water overnight;
celery, onion, bell pepper diced (the Holy Trinity);
Coriander, thyme, bay leaf, ham hock;
Let cook slowly all day on low.

Cook rice separately. Ladle beans over rice and top with a pork sausage patty. I love to liberally use tobasco over my beans and rice.

At almost $22 per bag the price does not matter to me. Gives the food a totally different taste. than if using regular rice.

Agreed basmati rice is excellent especially when used in this dish

yes I agree! I love to cook and sometimes it is well worth it to splurge on better ingredients! I can not see going wrong with basmati or forbidden black rice..just like a bit of really good saffron is soo worth the money!

For a Saveur Magazine recipe especially.....that looks rather unappetizing.

To be filed under..."WTF were they Thinking" category.

Last Edited by Useless Cookie Eater on 09/28/2011 12:45 PM

Since you are using precooked beans (canned beans are cooked, you are only heating them up), then I suggest you make you rice separately, following the instructions that comes on the package of rice.

If you are adding fresh veg to anything and then cooking it down, water from the veg is 'added to' the water you add. Thus a spaghetti sauce with lots of bell pepper and onion will, if you are using fresh bell pepper and onion become more watery once the veg cooks down.

I personally would use dried beans, cook those by themselves (with herbs and spices add to that) then cook the veg by itself, and the rice by itself, then mix all three together before serving. This way I can drain the beans if there is too much water, drain the veg if there is too much water.

Rice is pretty easy to get the right mix of rice and water when cooked by itself.

I made it last night with chicken

agreed

Good suggestion. I have a plan for the next batch.

here is how they do it where I live:

in a pressure cooker, put in 8 cops water
with 2 cups of red or black beans, (dried)
add some fresh garlic. (do not add salt. it´ll make the beans hard as a rock)
cook for 40 minutes.
In a different pot cook your plain white rice with some chopped onion and chopped sweet bell pepper and salt.

combine the cooked beans and rice along with additional salt and herbs and Sala Inglesa.

By keeping it in the pressure cooker for 40 mins, does that mean you dont have to presoak the beans?

From scratch?

1) Go to a fertile field (bring black beans and rice).
2) Plant and water beans and rice.
3) After a few months, harvest black beans and rice.
4) Cook them, then combine.
5) Enjoy!


It's pretty basic...

Cooking rice with the beans inside is the hardest rice you can cook. I don' know what you call sofrito but it is basically cilantro, culantro, garlic, peppers, tomatoes, onions.

You sautee the sofrito and add the beans (any color). Put in tomato sauce, the brand the begins with G, other have flour and it spoils the mixing. Let it sautee a bit more. Add the rice and water.

This is the most important step, water should cover the rice slightly if it is arborio. More if its long grain rice (a mystery to me why anyone would use this). Move the mixture with a slotted spoon, never use a solid spoon to turn rice. Let this water boil down a bit and when you see bubbles on the top lower the heat and cover the rice. If you live in high alitute like me there should be a bit more water.

Halfway through cooking (probably half an hour if one can of beans and 2 cups of rice), move the rice again. This movement has to be from the edge towards the center and up. Any other kind will mess up the rice.

Written by a puertorrican (me), inventors of sofrito and the great bean and rice cookers of the world. hehehe

Forgot, salt to taste of course.

I will give it a whirl. Your avatar looks like my recently deceased kitty, her name was thumby, short for thumbalina. My daughter named her when she was 4.

Thanks

My aunt is Puerto Rican and she makes this orange rice from a family recipe... This rice is so good, it's the type of food you feel you could eat daily for the rest of your life if you hypothetically had no other options.... Sorry, don't have the recipe.... But your thread sure got me thinking about spanish orange rice! Mmmmm.....

If you're going to make black beans or rice from scratch.. you'll first need to create a universe for it to exist in.