Grove's Black Beans and Rice
This is a quick version that skips the longer steps of black beans and rice but still results in a rich and flavorful side-dish."I made a triple recipe. Used 3 slices of bacon instead of grease. Used 2 cans black beans and 1 can kidney. Added a can of petite diced tomatos with chopped jalepenos in place of fresh pepper and some of the liquid. Great taste.!" - SnowflakeQuilts
Yield: 4 Ready in 25 minutes
favorite of 97 people 58 people want to try
Verified by stevemur
|1 canblack beans; rinsed|
|1/2 cupOnion; diced|
|2 clovesGarlic; minced|
|1 Jalapeno peppers; seeded, finely diced|
|1 tablespoonPork fat; substitute butter if neede|
|2 teaspoonsCilantro; chopped|
|1/4 teaspoonBlack pepper|
|1/4 teaspoonCayenne; ground|
|1/2 teaspoonsalt; crushed|
|2 cupsrice; cooked|
Grove's Black Beans and Rice Preparation
Heat pork fat (bacon grease) in a saute pan. Once it comes to temp add the onion and saute for about 5 minutes.
As the onion starts to become soft and translucent, add the garlic and pepper (very finely diced & seeds removed). Saute for another 3 minutes.
Add the cumin, cilantro, salt, pepper, tobasco, and black beans. Either add 1/4 cup of chicken broth or swirl 1/4 cup of water in the black bean can to get out the leftover "goodies" and add to the pan. Bring to a boil and simmer until thickened.
Serve the beans over a timbale of rice and garnish with bacon, cilantro, sour cream, or whatever sounds good.
Using bacon grease or pork fat makes up for using canned black beans instead of simmering dried beans with ham hocks.
For a neat presentation, create a reverse timbale, making bowl out of rice.
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