Black Beans and Rice

My mom just asked me for my Black Beans and Rice recipe (high praise, indeed!), so here it is!

Beans
1 lb (2 cups) black beans
water to cover
3/4 large onion, chopped
3 – 5 garlic cloves, minced
2 Tbsp or so veg or olive oil
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. cayenne or extra hot chilli powder (if using regular chilli powder, you’ll need more than 1/2 tsp. to give the beans a good spicy ‘kick’!)

Rice
1 1/2 cups long-grain rice
3 1/4 cups water
splash of oil

Fresh Salsa
1 big tomato, chopped
1/4 large onion, chopped
1/2 to 1 whole hot green (eg. jalapeno) pepper, diced

Other toppings:
sour cream
grated cheese
shredded lettuce
tortilla chips, to crumble on top

Put about 1 lb dry black beans (2 cups) in a good size pot, completely cover with water, put the lid on, and let soak overnight.

Allow 3 1/2 or 4 hours for preparation the next day. If you want beans and rice ready for a 5:30 supper, about 2pm or a little before, drain the water off the beans, rinse, and refill. Bring to a boil, then reduce heat, and simmer, covered, over low to med-low heat, checking every so often, stirring, and adding water if necessary – you don’t want to burn the beans!

Around 4:30pm, or about an hour before supper, take the lid off the beans, check and stir again. Add more water if necessary, or leave lid off to reduce liquid, but continue to simmer. Chop about 3/4 of a large onion, and begin to carmelize in veg. or olive oil in a small pot over med to med-high heat. Mince 3 – 5 garlic cloves. Add to the carmelizing onions and saute til tender (no need to brown the garlic). Dump onions and garlic in with the beans, and continue to simmer, with the lid off to reduce liquid (or put lid on if already the right consistency. You want them saucy – not too thick to stick to the bottom and burn, and not too soupy).

Put about 1 1/2 to 2 cups rice on to boil in a separate pot.

While the beans are simmering and the rice is cooking, make the fresh salsa. Chop tomato and onion, and dice jalapeno. Stir together. (You can make the salsa ahead of time and refrigerate, as well). Grate cheese. Shred or chop lettuce. Give the beans a final stir, fluff the rice, set the table, it’s time to eat!

Pile rice in the bottom of your bowl, ladle on black beans, top with desired toppings, and dig in!

Black Beans and Rice with Toppings

Don’t have time to make black beans from scratch? Here’s a quick version using canned beans:

Quick Black Beans and Rice
3 cans black beans
dehydrated onions – to taste
garlic powder – to taste
salt – to taste (may not even need if beans are already salty enough out of the can)
1/2 tsp black pepper or to taste
1/2 tsp cayenne or extra hot chilli powder, or to taste

Put rice on to boil in another pot. Empty cans of beans into a pot, including liquid. Sprinkle on onion flakes and garlic powder. Add salt, pepper and cayenne or chilli powder. Stir. Bring to a boil, reduce heat and simmer while rice cooks. Prepare toppings. (Can also substitute ready made salsa in a jar for the fresh). Quick eats!