Ingredients Jump to Instructions ↓

  1. 1 lb. dried Black Beans (3 cups), picked over and rinsed

  2. 8 cups Water

  3. 6 cloves Garlic, crushed

  4. 2 Tbsp. dried Oregano

  5. 1 Bay Leaf

  6. 2 tsp. Olive Oil

  7. 1 large Onion, chopped

  8. 1 red Bell Pepper, chopped

  9. 1 Tbsp. Ground Cumin

  10. 1 Jalapeno Pepper, seeded and chopped

  11. 2 Tbsp. Balsamic Vinegar

  12. 1 tsp. Salt

  13. Freshly ground Black Pepper to taste

  14. 2 cups long-grain white Rice

  15. 1 Lime, sliced into 8 Wedges

Instructions Jump to Ingredients ↑

  1. Soak the beans in cold water overnight making sure all beans are covered by 2-inches of water.

  2. Drain and rinse the beans. Place them in a large soup pot or Dutch oven. Add 4 cups of water, the garlic, oregano, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer until beans are tender, approximately 2-hours. Drain the beans and return to the pot or Dutch oven.

  3. Heat the olive oil in a large skillet over medium heat. Add the onion and pepper, and cook, stirring occasionally until softened, about 5-minutes. Add the cumin and jalapeno, and cook, stirring until softened, about 1-minute more.

  4. Stir the onion mixture and vinegar into beans. Season with salt and pepper to taste.

  5. Meanwhile, in a medium saucepan, bring the remaining 4 cups of water and 1 tsp. salt to a boil. Add the rice, cover, reduce heat to low, and simmer until the rice is tender and the liquid is absorbed, approximately 15 to 20-minutes.

  6. Serve the beans over the rice with the lime wedges on the side of the serving dish.


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