Ingredients Jump to Instructions ↓

  1. 2 cups 320g / 11oz Dried black beans - washed, picked over

  2. 10 1/2 cups 2488ml Water - divided

  3. 2 cups 320g / 11oz Long-grain white rice

  4. 3 tablespoons 45ml Unsalted butter

  5. 1 1/2 teaspoons 7 1/2ml Salt

  6. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Place the beans and 7 1/2 cups of the water in a large pot and bring to a boil. Cover, reduce to a simmer and cook for 1 hour, or until tender and creamy in centers. Crush the beans in their liquid with a potato masher or the back of a wooden spoon.

  2. Place the rice in a large bowl (not a colander) and rinse under cold running water for 5 minutes. Drain. Pour the remaining 3 cups of water into a medium saucepan, add the butter and bring to a boil. Stir in the rice, salt and pepper and bring back to a boil. Reduce to a simmer, cover and cook until the water is absorbed, about 20 minutes. Mix the rice with the beans and heat through, if necessary, to serve warm.

  3. This recipe yields 4 to 6 servings.


Send feedback