This is an old family recipe for Black Beans and Rice from Britt Heisel. It was a staple at her house as she was growing up – loved by grown-ups and kids alike. It’s comforting in winter and quick and simple in the summer. It’s endlessly versatile. You can serve it over rice, in tortillas, make it “saucier” for a black bean soup, put over chips for nachos, or turn into enchiladas. You can sneak in lots of greens coming out of your garden or from the market. It makes a vat of beans and we usually get 2 or 3 meals out of the recipe.
“With all of the fresh cilantro and spring garlic available I thought it was a great recipe to share. This time I sauteed some chives from my garden with local spinach before adding the beans and other ingredients. Enjoy!” Says Britt
Black Beans and Rice Ingredients:
- 2 cups dried Black Turtle Beans
- 1/4 cup Olive Oil
- 4-5 Garlic Cloves, pressed or minced
- 1/2 cup fresh Lemon Juice
- Salt and Pepper to taste
- 1 can Chopped Tomatoes (depending on how tomatoey/saucey you like it – 14 or 28 oz. can)
- 1 cup chopped fresh Cilantro
- 1/2 finely chopped Onion (optional)
Serve over Rice with Lemon Wedges.
Soak beans overnight. Cook beans until tender and drain. While still hot, toss with remaining ingredients. Or dump everything into an Instapot and cook for about 35 mins then let it cool on its own for 20 mins.
Helpful Links and References for Black Beans and Rice:
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