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Beans And Rice Easy Recipe

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Dirty Rice and Beans Joy of Kosher
Dirty Rice and Beans Joy of Kosher from www.joyofkosher.com

Description

Beans and rice are a classic combination in many cultures around the world. This easy recipe brings together the flavors of tender beans, aromatic spices, and fluffy rice to create a dish that is satisfying, nutritious, and simple to make. The dish can be served as a main course or as a side dish, making it a versatile option for any meal of the day. Best of all, it can be prepared with just a few basic ingredients and minimal equipment, making it perfect for busy weeknights or lazy weekends.

Prep Time

The prep time for this recipe is minimal, requiring only a few minutes to gather the necessary ingredients and equipment. The beans should be soaked overnight, or for at least 8 hours, before cooking. This can be done the night before or in the morning before leaving for work. The rice can be cooked while the beans are simmering, reducing the overall cook time.

Cook Time

The cook time for this recipe is approximately 1 hour and 30 minutes, including the time for soaking the beans. The beans are simmered for about 1 hour, or until tender, and then combined with the cooked rice. The dish can be enjoyed immediately or stored in the refrigerator for up to 3 days.

Ingredients

  • 1 cup dried black beans
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 3 cups water
  • 1 cup white rice
  • 2 cups water
  • 2 tablespoons olive oil

Equipment

  • Large pot with lid
  • Medium pot with lid
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method

  1. Soak the beans in water overnight, or for at least 8 hours.
  2. Drain the beans and rinse them under cold water.
  3. In a large pot, heat the olive oil over medium heat.
  4. Add the diced onion and minced garlic and sauté until softened, about 5 minutes.
  5. Add the cumin, paprika, chili powder, and salt and stir to combine.
  6. Add the soaked beans and 3 cups of water to the pot and bring to a boil.
  7. Reduce the heat to low and let the beans simmer, covered, for about 1 hour, or until tender.
  8. While the beans are simmering, rinse the rice under cold water and add it to a medium pot with 2 cups of water.
  9. Bring the rice to a boil, then reduce the heat to low and let it simmer, covered, for 18-20 minutes, or until tender.
  10. When the beans are tender, add the cooked rice to the pot and stir to combine.
  11. Let the beans and rice mixture simmer for a few more minutes, until heated through.
  12. Serve hot and enjoy!

Notes

  • This recipe can easily be doubled or tripled to feed a larger crowd.
  • For a spicier flavor, add more chili powder or a diced jalapeño pepper.
  • This dish can be served with a variety of toppings, such as shredded cheese, diced tomatoes, chopped cilantro, or a squeeze of lime juice.

Nutrition Info

One serving of this dish (1 cup) contains approximately:

  • Calories: 250
  • Protein: 8g
  • Carbohydrates: 42g
  • Fat: 5g
  • Fiber: 8g
  • Sugar: 2g

Recipe Tips

  • Be sure to rinse the beans thoroughly after soaking to remove any dirt or debris.
  • If you don't have dried black beans, you can use other varieties such as pinto, kidney, or navy beans.
  • Leftovers can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
  • If the beans and rice mixture is too dry, add a splash of water or vegetable broth to moisten it.

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